Lemon Meringue Pie Cannoli
Lemon Meringue Pie Cannoli takes a delightful twist on classic Italian dessert cannoli, blending the tangy, refreshing flavors of lemon meringue pie with the crispy, flaky goodness of pastry. Imagine biting into a perfectly crisp, golden cannoli shell that conceals a luscious, creamy filling brimming with zesty lemon curd. The lightness of the whipped cream and the touch of sweetness from the powdered sugar give this dessert an irresistible charm that’s sure to brighten your day. This dessert is not only easy to make but also provides a bit of nostalgia, evoking memories of sunny days and joyful celebrations. In this step-by-step recipe, we will guide you through every aspect of creating this divine treat.
Why You’ll Love This Recipe
This Lemon Meringue Pie Cannoli recipe is a true gem for busy home cooks and dessert lovers alike. With minimal ingredients, you can whip up impressive desserts that aren’t just visually pleasing but also tantalizingly tasty. The easy prep means you can indulge your sweet tooth without spending all day in the kitchen, making it a great choice for family gatherings or casual get-togethers. Furthermore, this delicious twist on a traditional dessert is sure to impress guests and family members, making it a guaranteed crowd-pleaser. Let’s face it, who can resist the combination of creamy lemon filling in a crunchy shell?
Ingredients
- 1 sheet puff pastry (thawed): Flaky, buttery, and wonderfully crispy, puff pastry provides the perfect textural contrast for this unique dessert.
- 1 egg (beaten, for sealing): A golden glaze that not only helps the pastry adhere but also contributes a lovely sheen to each shell.
- Powdered sugar (for dusting): Dusting the finished cannoli with powdered sugar adds a touch of sweetness, creating a beautiful presentation.
- 200 ml heavy cream: This rich ingredient brings a silky smoothness to our filling, enhancing the overall indulgence.
- 100 g lemon curd: Tart and tangy, lemon curd is essential for that classic lemon meringue flavor.
- 1 tsp lemon zest: Adds an aromatic burst of fresh lemon flavor for that extra zing.
- 1 tbsp powdered sugar: Just enough sweetness to balance the zing from the lemon.
- 1/2 tsp vanilla extract: Enriches the flavor profile with a hint of warmth.
- Optional: Toasted meringue bits or crushed graham crackers for garnish—quickly elevating the visual and textural appeal of your dish.
- Extra lemon curd drizzle: A delightful addition to the plate that further enhances the lemony notes.
- Powdered sugar, Lemon wedges, or candied lemon peel: For a lovely garnish, lending a pop of color and additional flavor.
Step-by-Step Directions
Preheat the Oven: Begin by preheating your oven to 200°C (390°F). This ensures your cannoli shells bake perfectly golden and delicious.
Prepare Cannoli Shells: Cut the thawed puff pastry into strips. Carefully wrap each strip around cannoli molds and seal the edge using the beaten egg wash. This will help the pastry keep its shape.
Bake: Place the wrapped molds on a parchment-lined tray with the seam-side down. Bake for 15–18 minutes or until the pastry is puffed and deeply golden. Once done, allow them to cool before gently sliding off the molds. Ta-da! Your beautiful cannoli shells are ready.
Make the Filling: In a chilled mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks begin to form. Then, gently fold in the lemon curd and lemon zest until just combined.
Refrigerate: Let your creamy lemon filling rest in the refrigerator for 20–30 minutes. This chilling step allows the flavors to meld together beautifully.
Pipe the Filling: Once chilled, use a piping bag fitted with a star tip to elegantly pipe the lemon filling into both ends of your crispy pastry shells for a stunning finish.
Garnish: Drizzle with extra lemon curd, dust lightly with powdered sugar, and top with lemon slices or candied zest for that picture-perfect touch.
Tips & Tricks
- Make sure your puff pastry is completely thawed before working with it; this ensures even baking and perfect flakiness.
- For an added crunch, you may toast the meringue bits in the oven for a few minutes, giving them a delightful crunch that complements the creamy filling.
- If you’re in a rush, you can pre-make the lemon curd as it can be stored in the refrigerator for up to a week.
- Experiment with your favorite flavors by swapping out lemon curd for other fruit curds, such as raspberry or passion fruit.
Serving Suggestions & Pairings
Lemon Meringue Pie Cannoli makes for an excellent dessert option for sunny brunches, birthday celebrations, or garden parties. Pair these delightful treats with a fragrant cup of coffee or a refreshing iced tea to bring out the citrus notes in the dessert. They also shine alongside a fruit salad or as part of a dessert platter with other sweets.
Nutritional Information
Each Lemon Meringue Pie Cannoli is roughly 250 calories, accompanied by essential nutrients like vitamin C from lemon and a little protein from the heavy cream. Remember to enjoy these delicious cannoli as part of a balanced diet while indulging occasionally.
Storing Tips & Variations
To store your cannoli, it’s best to keep the pastry shells and filling separate, as the pastry can become soggy if filled too early. The shells can be kept in an airtight container at room temperature for up to 2 days, while the filling can be refrigerated for up to a week. For a variation, try adding some crushed fruit or nuts to the filling for added texture and flavor!
Conclusion
Now it’s time for you to try making these delightful Lemon Meringue Pie Cannoli! Indulge in the perfect harmony of crispy pastry and creamy lemon goodness. Don’t forget to share your experience with family and friends, as every bite of this dessert is sure to create lasting happy memories.
FAQs
Can I use store-bought lemon curd?
Absolutely! Using store-bought lemon curd can save you time, and many brands offer delicious options.How do I keep the cannoli shells crisp?
Make sure to fill the shells right before serving. Store unfilled shells in an airtight container at room temperature.Can I freeze the pastry shells?
Yes, you can freeze the uncooked puff pastry shells for up to a month. Just bake them straight from the freezer; they might need an extra minute or two.Is there a substitute for heavy cream?
You can use coconut cream or a non-dairy whipped topping if you’re looking for a lighter or dairy-free option.How long does the filling last in the fridge?
The lemon filling can be kept in the refrigerator for up to a week, making it easy to prep in advance!
Make sure to enjoy these delightful treats, and happy baking!
Lemon Meringue Pie Cannoli
Ingredients
For the Cannoli Shells
- 1 sheet puff pastry (thawed) Flaky, buttery, and wonderfully crispy
- 1 large egg (beaten, for sealing) For sealing the pastry
For the Cream Filling
- 200 ml heavy cream Brings silky smoothness to the filling
- 100 g lemon curd Essential for lemon meringue flavor
- 1 tsp lemon zest Adds fresh lemon flavor
- 1 tbsp powdered sugar Sweetens the filling
- 1/2 tsp vanilla extract Enhances flavor profile
For Garnishing
- to taste powdered sugar For dusting
- optional toasted meringue bits or crushed graham crackers For additional garnish
- to taste lemon wedges or candied lemon peel For a lovely garnish
- extra lemon curd drizzle To enhance lemony notes on the plate
Instructions
Preparation
- Preheat your oven to 200°C (390°F).
- Cut the thawed puff pastry into strips.
- Wrap each strip around cannoli molds and seal the edge with the beaten egg wash.
Baking
- Place the wrapped molds seam-side down on a parchment-lined tray.
- Bake for 15-18 minutes or until golden, then let cool before removing molds.
Making the Filling
- Whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Fold in lemon curd and lemon zest until just combined.
Assembly
- Refrigerate the lemon filling for 20-30 minutes.
- Use a piping bag to fill the cannoli shells with the lemon mixture.
- Garnish with extra lemon curd, powdered sugar, and lemon slices or candied zest.