Lemon Meringue Pie Cannoli
A delightful fusion dessert combining the classic flavors of lemon meringue pie with the crispy crunch of cannoli shells.
Servings: 12 pieces
Calories: 250kcal
Ingredients
For the Pastry
- 1 sheet puff pastry (thawed)
- 1 egg (beaten, for sealing)
- to taste powdered sugar (for dusting)
For the Filling
- 200 ml heavy cream
- 100 g lemon curd
- 1 tsp lemon zest
- 1 tbsp powdered sugar
- 1/2 tsp vanilla extract
- to taste optional: toasted meringue bits or crushed graham crackers for garnish
- to taste extra lemon curd drizzle
- to taste powdered sugar
- to taste lemon wedges or candied lemon peel
Instructions
Preparation
- Preheat your oven to 200°C (390°F).
- Cut the thawed puff pastry into strips, approximately 2 inches wide.
- Wrap each strip around the cannoli molds, sealing the edge with the beaten egg wash.
Baking
- Place the wrapped molds on a parchment-lined tray, seam-side down, and bake for 15–18 minutes or until a deep golden color.
- Let the pastries cool for a few minutes before gently removing them from the molds and setting aside to cool completely.
Making the Filling
- In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
- Gently fold in the lemon curd and lemon zest until fully combined.
Finishing Touches
- Refrigerate the filling for 20–30 minutes to firm up slightly.
- Using a star tip, pipe the lemon meringue filling into both ends of each pastry shell.
- Drizzle with extra lemon curd, dust lightly with powdered sugar, and decorate with lemon slices or candied lemon peel.
Notes
Chill your tools for the best whipped cream consistency. You can prepare the filling a day early and store it in an airtight container in the fridge. Consider adding a dash of lime zest for extra flavor. Enjoy immediately after filling for optimal crispiness.