Lemon Meringue Pie Cannoli
A delightful twist on classic Italian cannoli, combining crispy pastry with a creamy lemon filling that's perfect for any occasion.
Servings: 12 pieces
Calories: 250kcal
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.
Notes
Ensure the puff pastry is fully thawed before use. For added crunch, toast meringue bits quickly before adding to the dish.