Lemon Meringue Pie Cannoli
This dessert combines the flavors of lemon meringue pie with the form of cannoli.
Equipment
- Oven
- Mixer
Ingredients
For the Cannoli Shell
- 2 9-inch round pie dough circles
For the Filling
- 1 large egg
- 1 teaspoon water
- ¾ cup lemon curd
- ½ cup marshmallow fluff
- 1 cup frozen whipped topping, thawed
- 1 teaspoon fresh lemon zest optional
- 1 teaspoon powdered sugar
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out the pie dough and cut into strips. Shape the strips around cannoli molds and secure with a mixture of egg and water.
- Bake the cannoli shells for about 15 minutes or until golden brown. Let them cool.
- In a mixing bowl, combine lemon curd, marshmallow fluff, whipped topping, and lemon zest. Mix until smooth.
- Fill the cooled cannoli shells with the lemon filling.
- Dust with powdered sugar before serving.
Notes
For extra flavor, you can add more lemon zest to the filling.