Lemon Meringue Cannolis (Printable Version)
A sweet fusion of pie crust transformed into crispy rolls, stuffed with smooth lemon cream. Simple but striking.
# What You’ll Need:
01 -
2 sheets of 9-inch pie dough.
02 -
1 large egg.
03 -
1 teaspoon of water.
04 -
3/4 cup of lemon curd.
05 -
1/2 cup of marshmallow cream.
06 -
1 cup of defrosted whipped topping.
07 -
1 teaspoon of optional lemon zest.
08 -
1 teaspoon powdered sugar.
09 -
Lemon slices (if you'd like).
10 -
Fresh mint leaves (optional).
# Step-by-Step Guide:
01 -
Turn the oven on to 425°F. Let the dough sit for 10 minutes to soften up. Lightly coat cannoli molds with spray oil. Whisk the egg and water together for an egg wash.
02 -
Cut 4 1/2-inch circles from the dough. Wrap each circle snugly around a mold. Use the egg wash to seal the edges. Freeze for 10 minutes. Bake for 10-12 minutes, then cool completely before taking them off the molds.
03 -
Combine the lemon curd and marshmallow cream until smooth. Gently fold the whipped topping into the mix. Sprinkle in some zest if you'd like, then refrigerate until you're ready to fill the shells.
04 -
Squeeze the filling into the baked shells using a piping bag. Sprinkle with powdered sugar. Add garnishes like lemon slices or mint leaves if you want.
# Additional Notes:
01 -
Prepare the shells in advance and keep them unfilled. Only add filling right before serving so they stay crunchy.
02 -
Both ready-made and homemade pie dough work great.
03 -
Once filled, they'll stay good for one day.