Lemon Meringue Pie Cannolis (Print Version)
# Ingredients:
01 -
1 egg yolk.
02 -
2 sheets of 9-inch pie dough.
03 -
1 teaspoon water.
04 -
3/4 cup tangy lemon curd.
05 -
1/2 cup marshmallow spread.
06 -
1 cup whipped topping, defrosted.
07 -
A pinch of lemon zest (optional).
08 -
A sprinkle of powdered sugar.
09 -
Lemon slices for garnish (if you'd like).
10 -
Fresh mint leaves (optional).
# Instructions:
01 -
Preheat the oven to 425°F. Let your dough sit out to soften for 10 minutes. Spray the cannoli molds lightly. Whisk together the egg and water for the egg wash.
02 -
Cut the dough into circles, about 4 1/2 inches wide. Wrap a circle around each mold, sealing with the egg mixture. Chill on a baking tray for 10 minutes in the freezer. Bake 10-12 minutes until golden. Let them cool before sliding off the molds.
03 -
Combine the lemon curd and marshmallow until smooth. Gently fold in the whipped topping, then mix in zest if you'd like. Keep chilled until you're ready to use.
04 -
Pipe the chilled filling into the cooled shells. Dust lightly with powdered sugar. Garnish with lemon slices or mint if you're feeling fancy.
# Notes:
01 -
Prepare the shells ahead but keep them empty. Fill them right before eating so they stay crunchy.
02 -
Both store-bought and homemade pie dough work perfectly for this.
03 -
Once filled, they're best enjoyed within a day.