Lemon Pie Cannolis (Print Version)
# Ingredients:
01 -
2 nine-inch pie crusts.
02 -
1 whole egg.
03 -
1 tsp of water.
04 -
3/4 cup of lemon curd.
05 -
1/2 cup marshmallow spread.
06 -
1 cup thawed whipped cream topping.
07 -
1 tsp grated lemon peel (optional).
08 -
1 tsp powdered sugar.
09 -
Slices of lemon (optional).
10 -
Fresh mint leaves (optional).
# Instructions:
01 -
Set oven to 425°F. Let pie dough soften for 10 minutes. Coat cannoli molds with non-stick spray, then mix egg with water for an egg wash.
02 -
Cut out circles 4 1/2 inches wide. Form them around molds, seal edges with egg wash, and freeze for 10 minutes. Bake for 10 to 12 minutes. Allow to cool before removing from molds.
03 -
Combine the marshmallow cream and lemon curd. Gently fold in the whipped topping and add zest if you'd like. Refrigerate until ready to use.
04 -
Fill the shells with the prepared mixture using a piping bag. Top with powdered sugar and garnish as you like.
# Notes:
01 -
Prepare the shells in advance but don’t fill them until serving for a crispy texture.
02 -
You can use store-bought or homemade pie crust.
03 -
Best eaten the same day they’re filled.