Lemon Meringue Pie Cannoli
A delightful twist on two classic desserts, combining tangy lemon with crispy cannoli shells for a stunning and delicious treat.
Servings: 6 servings
Calories: 200kcal
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.
Notes
Chill your mixing bowl and utensils for best whipping results. Don't skip resting time for filling. Experiment with different citrus fruits.