Lemon Meringue Pie Cannoli
Lemon Meringue Pie Cannoli is a delightful fusion of lemon meringue pie and cannoli, featuring flaky pastry filled with lemon cream and topped with meringue flavors.
Servings: 10 pieces
Calories: 250kcal
Ingredients
For the Cannoli Shells
- 1 sheet puff pastry (thawed) This light, flaky pastry provides a crisp shell.
- 1 egg (beaten, for sealing) Essential for ensuring the pastry edges stay together.
For the Filling
- 200 ml heavy cream Creates a rich, velvety filling.
- 100 g lemon curd Provides tangy sweetness with citrus flavor.
- 1 tsp lemon zest Adds brightness and aroma.
- 1 tbsp powdered sugar Enhances sweetness of the filling.
- 1/2 tsp vanilla extract Adds warmth and depth.
Optional Garnishes
- Toasted meringue bits For extra texture.
- Crushed graham crackers For extra texture.
- Extra lemon curd drizzle For additional flavor burst.
- Lemon wedges or candied lemon peel For decorative flair.
Instructions
Preparation
- Preheat the oven to 200°C (390°F).
- Cut the thawed puff pastry into strips and wrap around cannoli molds, sealing edges with beaten egg wash.
Baking
- Place are molds seam side down on a parchment-lined tray and bake for 15–18 minutes until golden brown.
- Cool slightly before sliding shells off molds.
Filling
- In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form.
- Fold in the lemon curd and lemon zest gently.
Finishing
- Refrigerate the filling for 20-30 minutes to firm up.
- Using a piping bag, fill each pastry shell with the lemon meringue filling.
- Garnish with extra lemon curd, powdered sugar, and lemon slices or candied lemon peel.
Notes
Chill your mixing bowl and beaters before whipping cream for better volume. Experiment with food coloring or crushed berries for added flavor.