Zesty Lemon Meringue Pie Cannolis (Crisp, Creamy, Bright)
Make Zesty Lemon Meringue Pie Cannolis with crisp baked shells and a fluffy lemon curd filling. A fun handheld dessert for parties, showers, or any…
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Cooking tools:
- Cannoli forms
- Piping bag
- Cookie cutter
- Rolling pin
- Hand mixer
- Microplane
- Pastry brush
- Parchment paper
- Baking sheet
- Oven
- Freezer
- Refrigerator
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Chef's knife
- Cutting board
- Serving platter
- Airtight container
Ingredients
- 2 refrigerated 9-inch (23 cm) pie dough rounds
- 1 large egg
- 1 teaspoon water
- All-purpose flour, for rolling
- Nonstick cooking spray, for the cannoli forms
- 3/4 cup (240 g) thick lemon curd, chilled
- 1/2 cup (60 g) marshmallow creme
- 1 cup (240 ml) cold heavy cream
- 2 tablespoons powdered sugar, plus more for dusting
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon vanilla extract
- Extra lemon zest, for garnish
- Fresh mint leaves, optional
- Thin lemon slices, optional
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