Lemon Pie Treats (Print Version)
# Ingredients:
01 -
2 pre-made 9-inch pie crusts.
02 -
1 large egg.
03 -
1 teaspoon of water.
04 -
3/4 cup of lemon curd.
05 -
1/2 cup marshmallow cream.
06 -
1 cup thawed whipped topping.
07 -
1 teaspoon optional lemon peel zest.
08 -
1 teaspoon powdered sugar.
09 -
Lemon slices, if desired.
10 -
Fresh mint leaves, optional.
# Instructions:
01 -
Preheat your oven to 425°F. Let the dough sit out for about 10 minutes. Coat the cannoli molds lightly with cooking spray. Stir together the egg wash.
02 -
Cut circles 4 1/2 inches wide from the dough. Roll them around the prepared molds. Use egg wash to seal the edges. Pop them into the freezer for 10 minutes, then bake for 10 to 12 minutes. Allow the shells to cool completely before carefully removing them from the forms.
03 -
Stir marshmallow cream into lemon curd until smooth. Gently fold in the whipped topping. Stir in some lemon zest if you're using it. Refrigerate the mixture until you're ready to use.
04 -
Pipe the filling into the cooled shells. Sprinkle with powdered sugar. Add any garnishes you'd like before serving.
# Notes:
01 -
You can prepare the shells ahead but don't add the filling until you're ready to serve for the crunchiest result.
02 -
Works great with either homemade or pre-packaged pie dough.
03 -
Once filled, these should be eaten within 24 hours.