Lemon Meringue Pie Cannoli
Lemon Meringue Pie Cannoli is a delightful twist on two classic desserts, combining the tangy zest of lemon with the delightful crunch of cannoli. This recipe is a quick and easy way to impress your friends and family while bringing together the nostalgia of lemon meringue pie and the crispy texture of cannoli. With simple ingredients and step-by-step directions, you’re just moments away from indulging in a dessert that’s as stunning as it is delicious.
Why You’ll Love This Recipe
One of the standout features of this Lemon Meringue Pie Cannoli recipe is how easy it is to prepare. Using ready-made puff pastry cuts down on prep time, making this a fantastic dessert option for those who may not consider themselves advanced bakers. The combination of creamy lemon curd and whipped cream results in a filling that’s both refreshing and rich, appealing to a wide range of palates. It’s a crowd-pleaser that promises to elevate any gathering, from backyard barbecues to holiday dinners.
Ingredients
- 1 sheet puff pastry (thawed): This golden pastry creates a crispy, flaky shell that beautifully encases the luscious filling.
- 1 egg (beaten, for sealing): A touch of egg wash seals the edges, giving a perfectly baked shell.
- Powdered sugar (for dusting): Adds a sweet finish to the dish, creating a visual contrast against the bright yellow filling.
- 200 ml heavy cream: Provides a rich, velvety texture that blends seamlessly with the lemon flavors.
- 100 g lemon curd: This zesty ingredient brings a vibrant taste, perfectly balancing sweetness and tartness.
- 1 tsp lemon zest: An aromatic touch that enhances the citrus profile of the pie.
- 1 tbsp powdered sugar: Sweetens the whipped cream for a balanced flavor.
- 1/2 tsp vanilla extract: A subtle note that complements the lemon’s brightness.
- Optional: Toasted meringue bits or crushed graham crackers for garnish, extra lemon curd drizzle, powdered sugar, lemon wedges, or candied lemon peel for a stunning presentation.
These ingredients come together to create a dessert that is creamy, dreamy, and utterly irresistible.
Step-by-Step Directions
Preheat the oven to 200°C (390°F). While the oven heats, cut the puff pastry into strips, ensuring they are wide enough to wrap around the cannoli molds.
Wrap each strip of pastry around the cannoli molds. Make sure to seal the edges with the beaten egg wash to prevent any filling from leaking out during baking.
Place the wrapped molds on a parchment-lined tray, seam-side down. Bake for 15-18 minutes, or until the pastry is puffed and deeply golden. Once baked, let them cool, then gently slide the pastry off the molds.
In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla. Beat until soft peaks form. Then, gently fold in the lemon curd and lemon zest, being careful not to deflate the whipped cream.
Refrigerate the lemon meringue filling for 20–30 minutes before you pipe it into the pastry shells. This helps the filling firm up slightly, making it easier to pipe.
Use a piping bag fitted with a star tip to fill both ends of each pastry shell. This not only makes for a beautiful finish but also ensures each bite is deliciously filled.
Drizzle some extra lemon curd over the filled cannoli, dust with powdered sugar, and decorate with lemon slices or candied zest for an elegant touch.
Tips & Tricks
- Chill your mixing bowl and utensils: For the best results, chill the bowl and whisk used for whipping the cream. Cold equipment helps achieve perfect soft peaks.
- Don’t skip the resting time: Letting the filling chill allows the flavors to meld and enhances the overall taste and texture.
- Experiment with flavors: Feel free to try different citrus fruits like lime or orange curd for a unique twist on this recipe.
Serving Suggestions & Pairings
These Lemon Meringue Pie Cannoli are perfect as a standalone dessert but can also be paired with fresh berries for an additional burst of flavor. For a festive touch, serve them alongside a light or sparkling beverage – a refreshing lemonade or a glass of prosecco would complement the lemon flavor beautifully.
Nutritional Information
Each cannoli contains roughly 200 calories, with a balance of carbohydrates and fats from the pastry and cream. They provide a delightful treat while still offering a hint of tanginess from the lemon. As with all desserts, enjoy them in moderation for a balanced diet.
Storing Tips & Variations
To store, keep the unfilled pastry shells in an airtight container to maintain their crispness. The filling can be stored in the refrigerator for up to three days. When ready to serve, pipe the filling into the shells just before enjoying to ensure they remain crunchy. For variations, consider adding a hint of coconut or a layer of cream cheese for added richness.
Conclusion
Indulging in Lemon Meringue Pie Cannoli promises an experience that merges nostalgic flavors with contemporary flair. The crispy shells, creamy filling, and vibrant lemon notes make this recipe a standout choice for any occasion. I encourage you to try it, share your experience, and revel in this delightful twist on classic desserts.
FAQs
1. Can I make the pastry shells ahead of time?
Yes, you can bake the pastry shells in advance and store them in an airtight container to maintain their crispness. Fill them just before serving.
2. Is there a non-dairy alternative for the heavy cream?
Absolutely! You can substitute heavy cream with coconut cream or a dairy-free whipping cream, which will still give a rich texture to the filling.
3. How can I keep these cannoli from getting soggy?
To avoid sogginess, make sure to fill the cannoli just before serving, and store uneaten shells and filling separately.
4. What can I do with leftover lemon curd?
Leftover lemon curd can be used as a spread on toast, a topping for pancakes, or even incorporated into yogurt for a quick snack.
5. Can I freeze these cannoli?
It’s best to freeze the unfilled shells only. Once filled, they are best enjoyed fresh. Filling the shells after thawing helps retain their crispiness.
Lemon Meringue Pie Cannoli
Ingredients
For the Cannoli Shells
- 1 sheet puff pastry (thawed) This golden pastry creates a crispy, flaky shell.
- 1 egg beaten, for sealing A touch of egg wash seals the edges.
For the Filling
- 200 ml heavy cream Provides a rich, velvety texture.
- 100 g lemon curd This zesty ingredient adds vibrant taste.
- 1 tsp lemon zest Enhances the citrus profile.
- 1 tbsp powdered sugar Sweetens the whipped cream.
- 1/2 tsp vanilla extract Complements lemon’s brightness.
Garnishes (optional)
- toasted meringue bits or crushed graham crackers For a stunning presentation.
- extra lemon curd drizzle, powdered sugar, lemon wedges, or candied lemon peel Optional garnishes.
Instructions
Prepping the Pastry
- Preheat the oven to 200°C (390°F). Cut the puff pastry into strips wide enough to wrap around the cannoli molds.
- Wrap each strip of pastry around the cannoli molds, sealing the edges with the beaten egg wash.
Baking
- Place the wrapped molds on a parchment-lined tray, seam-side down. Bake for 15-18 minutes, until puffed and golden.
- Let them cool then gently slide the pastry off the molds.
Preparing the Filling
- In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Gently fold in the lemon curd and lemon zest.
Chilling
- Refrigerate the lemon meringue filling for 20–30 minutes before piping into pastry shells.
Assembling the Cannoli
- Use a piping bag fitted with a star tip to fill both ends of each pastry shell.
- Drizzle with extra lemon curd, dust with powdered sugar, and decorate with lemon slices or candied zest.