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Lemon Meringue Pie Cannolis – A Summer Delight! ✨ 🍋

Ingredients

• 2 round pie dough circles (9 inches)
• 1 egg (for egg wash)
• 1 teaspoon water (for egg wash)
• 3/4 cup lemon curd
• 1/2 cup marshmallow fluff
• 1 cup frozen whipped topping, thawed
• 1 teaspoon fresh lemon zest (optional, for enhanced flavor)
• 1 teaspoon powdered sugar (for dusting)

Directions

1. Prepare the dough: Let the pie dough thaw for 10 minutes at room temperature for easier handling.
2. Preheat and prepare: Preheat your oven to 425°F (218°C) and spray cannoli shapes with nonstick cooking spray.
3. Cut the Dough: On a floured surface, cut out circles from the pie crust using a 4 1/2-inch cookie cutter.
4. Shape the Cannolis: Wrap each circle of dough around a cannoli form, sealing edges with egg wash.
5. Chill and Bake: Wrap forms in the freezer for 10 minutes, then bake for 10-12 minutes until golden.
6. Chill and Remove: Allow cannolis to cool before gently sliding them from the forms.
7. Prepare the Filling: Mix lemon curd and marshmallows together, then fold with whipped topping and lemon zest.
8. Fill the Cannolis: Refrigerate filling, then pipe into cannoli shells just before serving.
9. Finishing Touch: Dust with powdered sugar for a sweet finish.
10. Serving and Storage: Enjoy these cannolis fresh. Store unfilled shells in an airtight container for up to two days, and refill just before serving to maintain crunch.