Prep time: 20 mins | Total time: 45 mins | Servings: 8
With the same goodness of our ever favourite lemon meringue pie, I am pretty sure you’ll love these Lemon Meringue Pie Cannoli! The crunchy, flaky pie crust and the tart lemon flavour perfectly balanced the sweetness of marshmallow and cream. Bring these amazing desserts to potlucks or serve at parties and make sure to make a bunch so everyone can have a bite!
Ingredients
1 box (14.1 ounces) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 Egg
1 tsp water
3/4 c. lemon curd
1/2 c. marshmallow fluff
1 c. frozen whipped topping, thawed
1 tsp lemon zest, optional
How to make Lemon Meringue Pie Cannoli
Step 1: Prepare the oven. Preheat it to 425 degrees F. And using a nonstick baking spray, grease 8 cannoli forms.
Step 2: After unrolling the pie dough, slice each crust into four 4 1/2 inch circles.
Step 3: Whisk the egg and water to make an egg wash.
Step 4: Around each cannoli form, wrap one pie dough circle and seal the edges using the egg wash. Place the cannoli on a parchment paper-lined baking sheet and set it in the fridge for at least 10 minutes.
Step 5: After 10 minutes, take the baking sheet out of the fridge and into the preheated oven. Bake for about 10 to 12 minutes until the cannolis are lightly golden brown. Remove from the oven when done and let them cool for at least 10 minutes before taking them carefully from the cannoli forms. Then, allow them to fully cool.
Step 6: Meanwhile, whisk the lemon curd and marshmallow fluff. Add the whipped topping and stir to combine. And into a disposable pastry or zip-top bag, transfer the pie filling.
Step 7: Snip the tip off the pastry bag just before serving. And into the pie crust cannoli shells, pipe the pie filling. Sprinkle the pie filling with lemon zest if desired.
Nutrition Facts:
Serving Size: 1 Serving, Calories 340 | Calories from Fat 140 | Total Fat 16g 24% | Saturated Fat 7g 37% | Trans Fat 0g | Cholesterol 55mg 19% | Sodium 290mg 12% | Potassium 10mg 0% | Total Carbohydrate 48g 16% | Dietary Fiber 0g 0% | Sugars 4g | Protein 2g
Ingredients
- 1 box (14.1 ounces) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1 Egg
- 1 tsp water
- 3/4 c. lemon curd
- 1/2 c. marshmallow fluff
- 1 c. frozen whipped topping, thawed
- 1 tsp lemon zest, optional
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees F. And using a nonstick baking spray, grease 8 cannoli forms.
Step 2: After unrolling the pie dough, slice each crust into four 4 1/2 inch circles.
Step 3: Whisk the egg and water to make an egg wash.
Step 4: Around each cannoli form, wrap one pie dough circle and seal the edges using the egg wash. Place the cannoli on a parchment paper-lined baking sheet and set it in the fridge for at least 10 minutes.
Step 5: After 10 minutes, take the baking sheet out of the fridge and into the preheated oven. Bake for about 10 to 12 minutes until the cannolis are lightly golden brown. Remove from the oven when done and let them cool for at least 10 minutes before taking them carefully from the cannoli forms. Then, allow them to fully cool.
Step 6: Meanwhile, whisk the lemon curd and marshmallow fluff. Add the whipped topping and stir to combine. And into a disposable pastry or zip-top bag, transfer the pie filling.
Step 7: Snip the tip off the pastry bag just before serving. And into the pie crust cannoli shells, pipe the pie filling. Sprinkle the pie filling with lemon zest if desired.
