Lemon Meringue Pie Cannolis (Printable Version)
# What You'll Need:
01 -
1 large egg.
02 -
1 teaspoon of water.
03 -
1/2 cup of soft marshmallow cream.
04 -
1 teaspoon powdered sugar for dusting.
05 -
2 sheets of 9-inch pie dough.
06 -
3/4 cup smooth lemon curd.
07 -
Lemon peel shavings (if you like).
08 -
1 cup thawed whipped topping.
09 -
Mint leaves for decoration (optional).
10 -
Thin lemon slices for a garnish (optional).
# Preparation Steps:
01 -
Set oven to 425°F. Let your dough sit out for about 10 minutes. Coat the cannoli molds lightly with spray. Whisk the egg and water together.
02 -
Cut out circles about 4 1/2 inches across. Roll each one onto a mold and secure edges with the egg wash. Freeze for a quick 10 minutes. Bake for 10 to 12 minutes, then let them cool down before taking them off the molds.
03 -
Blend together the marshmallow fluff and lemon curd until smooth. Gently mix in the whipped topping. Toss some zest in if you want. Refrigerate until you're ready to use it.
04 -
Use a piping bag to fill the shells with the creamy mixture. Sprinkle powdered sugar on top and add any fancy garnishes you'd like.
# Additional Tips:
01 -
You can make the shells ahead of time. Keep them empty and crispy, then fill when you're ready to serve.
02 -
Either store-bought or homemade pie dough will work just fine.
03 -
Once filled, they're best eaten within a day.