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Lemon Meringue Pie Cannoli

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Lemon Meringue Pie Cannoli
  • Prep Time 20 min
  • Total Time 45 min
  • Servings 8
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  • Pinterest
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  • Fave
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  • Facebook
    241
  • Print
    2K

Lemon Meringue Pie Cannoli

Crispy pie crust cannoli shells filled with tangy lemon curd, marshmallow fluff, and whipped topping.

Ingredients

1
box Pillsbury™ Refrigerated Pie Crust, thawed
1
egg
1
teaspoon water
3/4
cup lemon curd
1/2
cup marshmallow fluff
1
cup frozen whipped topping, thawed
Optional, 1 teaspoon lemon zest

Directions

  • 1 Preheat oven to 425°F. Spray 8 cannoli forms with non-stick baking spray.
  • 2 Unroll pie dough and cut four 4 1/2 inch circles from each crust. Make an egg wash by whisking the egg and water together. Wrap one pie dough circle around each cannoli form sealing the edges with egg wash. Set on a parchment paper lined baking sheet and freeze for 10 minutes.
  • 3 Remove and bake for 10-12 minutes until lightly golden brown. Allow to cool for 10 minutes then carefully remove them from the cannoli forms. Let them cool completely.
  • 4 Stir together lemon curd and marshmallow fluff. Stir in the whipped topping. Pour into a disposable pastry or zip top bag.
  • 5 Just before serving, snip the tip off the pastry bag and pipe the pie filling into the pie crust cannoli shells.
  • 6 If desired, sprinkle lemon zest onto pie filling at ends of cannoli.
See Step By Step

Step By Step  

Lemon Meringue Pie Cannoli

As prepared by Hungry Happenings,

If you love the flavor of lemon meringue pie, but not the fuss of making one or slicing one, then these little treats are perfect for you.


With each bite you'll enjoy the crispy crunch of flaky pie crust and a pop of tart lemon flavor balanced with the sweetness of marshmallow and cream.

Bring these individually sized desserts to a party and everyone can just grab one. No one is stuck slicing a pie and cleaning up the mess.

They are quick and easy to make too, so let's get to it.

Lemon Cannoli cut dough

Grab 8 metal cannoli forms and spray them with cooking spray. If you don't have any, you can find them for a few bucks at a kitchen supply or home goods store.

Once you have them ready, you can unroll your pie dough and cut four circles using a 4 1/2 inch round cookie cutter. Don't, have the cutter? Just find a bowl that's close to that size, set it upside down on the dough, and cut out around it.


Lemon Cannoli dough

Then wrap the pie dough circle around the cannoli forms, sealing the edges with a bit of egg wash. Place them on a parchment paper lined baking sheet and pop them in the freezer.

It's a good idea to let the dough chill out before it goes into the oven.


Lemon Cannoli remove shells

Bake them until they are nice and golden brown then let them cool a bit before sliding them off the metal cannoli forms, which are really hot, by the way, so use tongs or hold them with oven mitts.


Lemon Cannoli dough fill

Once the pie crust cannoli shells have cooled, you can pipe in the lemon meringue pie filling. Sprinkle on some lemon zest if you want to punch up the flavor and add a bit of color contrast to the pale yellow filling.

Enjoy.

See Recipe
Nutrition Information 
No nutrition information available for this recipe
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