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For Garnish:
– 1 teaspoon powdered sugar
Instructions:
1. Preheat and Prepare:
– Set your oven to 425°F (218°C). Allow the pie dough to thaw for about 10 minutes.
– Lightly coat 8 metal cannoli forms with non-stick cooking spray.
2. Make the Shells:
– On a floured surface, roll out the pie dough and cut out four 4 ½-inch circles from each crust.
– Mix the egg and water to create an egg wash. Wrap each dough circle around the cannoli forms, sealing the edges with the egg wash.
– Freeze the wrapped forms for 10 minutes. Transfer them to a parchment-lined baking sheet and bake for 10-12 minutes, or until golden brown. Let the shells cool completely before removing them from the forms.
3. Prepare the Filling:
– In a bowl, blend the lemon curd and marshmallow fluff. Gently fold in the thawed whipped topping and optional lemon zest.
– Chill the filling in the refrigerator until you’re ready to assemble.
4. Assemble the Cannolis:
– Fill the cooled cannoli shells with the chilled lemon mixture.
– Just before serving, sprinkle with powdered sugar.
Indulge in the tangy sweetness of these Zesty Lemon Meringue Pie Cannolis!
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