- In a mixing bowl, combine the lemon curd and marshmallow fluff until smooth. Gently fold in the thawed whipped topping and optional lemon zest. Chill the filling in the refrigerator for at least 30 minutes to firm up.
6. Assemble the Cannolis
- Transfer the chilled filling into a piping bag fitted with a round or star tip.
- Pipe the filling into both ends of each cooled cannoli shell, filling all the way through.
- Just before serving, dust lightly with powdered sugar for a beautiful finishing touch.
Tips & Serving Suggestions
- Make Ahead: Cannoli shells can be baked up to 2 days ahead and stored in an airtight container at room temperature. Fill just before serving to keep them crisp.
- Lemon Lovers: Add a drop of lemon extract or extra zest for a more intense citrus flavor.
- Presentation: Garnish ends with crushed graham crackers, toasted coconut, or candied lemon peel for extra flair.
- Serving Note: These cannolis are best enjoyed the day they’re filled, as the crust may soften if stored too long with the filling inside.
With their golden pastry shells and bright, cloud-like filling, these Lemon Meringue Pie Cannolis are a refreshing, no-fuss dessert that will have everyone asking for seconds. A bite of summer in every crisp, creamy swirl!
