Lemon Meringue Pie Cannoli

Here’s a dessert mashup that combines the taste of Lemon Meringue Pie with the look of a Cannoli. With each bite of a Lemon Meringue Pie Cannoli 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.

It is so fun creating new twists on classic desserts and these treats combine one of my favorites with one of my husband’s favorites.


I’ll never forget the feeling I had biting into a cannoli for the first time. I was in my twenties working at an advertising agency just out of college and a coworker brought in a dessert that I had never seen before. When she told me they were made of ricotta cheese, I was very hesitant to take a bite. I couldn’t imagine how they could taste sweet.

I sat and watched my coworkers bite into the crispy shells with delight. They devoured them with such gusto that I just had to try one.

Ingredients
1
box (14.1 oz) Pillsbury™ Refrigerated Pie Crust, thawed SAVE $
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

Steps

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. ...........................

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