Description

Lemon Meringue Pie Cannoli is a creative mashup of two beloved desserts, featuring crisp pie-dough shells filled with a light, zesty lemon-marshmallow cream. It’s handheld, elegant, and bursting with sweet-tart flavor in every bite.

Ingredients

2 (9-inch) round pie dough circles

1 egg

1 teaspoon water

3/4 cup lemon curd

1/2 cup marshmallow fluff

1 cup frozen whipped topping, thawed

1 teaspoon fresh lemon zest (optional)

1 teaspoon powdered sugar

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Instructions

Let pie dough sit at room temperature for 10 minutes before unrolling.
Preheat oven to 425°F (220°C) and spray 8 metal cannoli forms with non-stick spray.
Roll out dough and cut 8 circles using a 4½-inch round cutter.
Wrap each circle around a cannoli form, sealing the edge with egg wash (egg + 1 tsp water).
Freeze for 10 minutes, then bake for 10–12 minutes until golden and crisp. Cool and gently remove from molds.
In a bowl, gently fold together lemon curd and marshmallow fluff until smooth, then fold in whipped topping and lemon zest.
Transfer filling to a piping bag and chill until firm enough to pipe.
Pipe filling into both ends of each cooled shell.
Dust with powdered sugar and serve immediately.

Notes

Substitute whipped topping with coconut whipped cream for a tropical twist.
Add crushed raspberries to filling for a berry burst.
Use a smaller cutter for mini party-sized cannoli.
Drizzle with white or dark chocolate for extra indulgence.
Store unfilled shells at room temperature for up to 3 days; fill just before serving.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: Fusion

Nutrition

Serving Size: 1 cannoli
Calories: 350
Sugar: 20g
Sodium: 150mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg