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Zesty Lemon Meringue Pie Cannolis


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  • Author: khaoula belabess
  • Total Time: 42 minutes
  • Yield: 8 servings 1x

Description

A delightful twist on a classic dessert, these cannolis are filled with a creamy lemon curd and marshmallow fluff mixture, encased in crisp pie dough shells, offering a refreshing and light treat.


Ingredients

Scale

For the Cannoli Shells:

  • 2 (9-inch) round pie dough circles (Pillsbury Pie Crusts recommended)
  • 1 egg (for egg wash)
  • 1 teaspoon water (for egg wash)

For the Filling:

  • ¾ cup lemon curd
  • ½ cup marshmallow fluff
  • 1 cup frozen whipped topping, thawed
  • 1 teaspoon fresh lemon zest (optional)

For Garnish:

  • 1 teaspoon powdered sugar

Instructions

  • Prepare the Oven and Pan: Preheat your oven to 425°F (218°C). Lightly spray 8 metal cannoli forms with non-stick cooking spray.
  • Create the Shells: Cut four 4 ½-inch circles from each pie crust. Wrap each circle around a cannoli form, sealing with egg wash. Freeze for 10 minutes and bake for 10-12 minutes until golden brown. Let cool before removing forms.
  • Prepare the Filling: Combine lemon curd and marshmallow fluff in a bowl. Fold in thawed whipped topping and lemon zest. Refrigerate until ready to assemble.
  • Assemble the Cannolis: Pipe the filling into the cooled shells and dust with powdered sugar before serving.

Notes

  • For a sweeter filling, adjust the ratio of lemon curd to marshmallow fluff.
  • Fill the shells just before serving to keep them crisp.
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cannoli
  • Calories: 150 kcal
  • Sugar: 10g
  • Sodium: 80 mg
  • Fat: 7g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 0 g
  • Protein: 2 g
  • Cholesterol: 20mg