Lemon Meringue Pie Cannoli

Short description

Delicate, flaky puff pastry shells encase a luscious lemon meringue filling bursting with citrus zing and creamy sweetness. These handheld treats combine a crisp, golden exterior with a smooth, tangy center—perfect for parties or elegant brunches.

Why You’ll Love This Recipe

• Contrast of flaky, buttery pastry and light, creamy lemon filling

• Bright, fresh citrus flavor with a subtle vanilla undertone

• Visually stunning with piped meringue and elegant garnishes

• Easy to prepare yet impressive enough to wow guests

• Versatile dessert ideal for brunch, tea, or special occasions

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cannoli Shells

• 1 sheet puff pastry (thawed)

• 1 egg (beaten, for sealing)

• Powdered sugar (for dusting)

For the Lemon Meringue Filling

• 200 ml heavy cream

• 100 g lemon curd

• 1 tsp lemon zest

• 1 tbsp powdered sugar

• ½ tsp vanilla extract

• Optional: toasted meringue bits or crushed graham crackers for garnish

For Garnish

• Extra lemon curd drizzle

• Powdered sugar

• Lemon wedges or candied lemon peel

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Directions

1. Prep the shells
   Preheat oven to 200 °C (390 °F). Cut thawed puff pastry into strips wide enough to wrap around cannoli molds. Wrap each strip around a mold, overlapping slightly. Seal edges with beaten egg.

2. Bake the shells
   Place molds seam-side down on a parchment-lined baking tray. Bake for 15–18 minutes until puffed and deeply golden. Remove from oven and let cool completely. Gently slide shells off molds once cooled.

3. Whip the filling
   In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold in lemon curd and lemon zest until smooth and combined.

4. Chill the filling
   Refrigerate the filling for 20–30 minutes to firm up before filling the shells.

5. Fill the cannoli
   Using a piping bag fitted with a star tip, pipe the lemon meringue filling into both ends of each pastry shell, creating an attractive finish.

6. Garnish and serve
   Drizzle extra lemon curd over the filled cannoli, dust with powdered sugar, and decorate with lemon wedges or candied peel. Optionally, sprinkle toasted meringue bits or crushed graham crackers for added texture.

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Servings and timing

• Servings: 6 filled cannoli

• Prep time: 25 minutes

• Cook time: 15–18 minutes

• Chill time: 30 minutes

• Total time: ~1 hour 15 minutes

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Variations

• Savory twist: Fill with lemon mascarpone cream and fresh herbs for a sophisticated appetizer.

• Chocolate drizzle: Drizzle melted dark chocolate over the finished cannoli for added decadence.

• Fruit accents: Add fresh raspberries or blueberries inside the filling for bursts of flavor.

• Alternative shells: Use phyllo dough sheets for an extra crisp, delicate texture.

• Meringue topping: Top with torched meringue for an authentic brûlée effect.

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Storage/reheating

• Store filled cannoli in the refrigerator for up to 1 day; best served fresh for optimal crispness.

• Keep unfilled shells in an airtight container at room temperature for up to 2 days.

• Avoid reheating to maintain the delicate texture of both pastry and filling.

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FAQs

Can I make the shells ahead of time?

Yes, bake and cool the shells in advance. Store in an airtight container until ready to fill.

What if I don’t have cannoli molds?

You can shape strips around small metal or heatproof tubes or form freehand circles on a baking sheet for mini tartlets.

Can I use store-bought lemon curd?

Absolutely. High-quality store-bought lemon curd works well and saves time.

How do I prevent the filling from making the shells soggy?

Fill the cannoli just before serving to keep shells crisp.

Can I make this dairy-free?

Use coconut cream for whipping and dairy-free puff pastry to adapt for dairy-free diets.

Is the filling sweet or tangy?

It’s perfectly balanced—creamy with a bright, refreshing citrus tang.

How do I pipe the filling neatly?

Use a piping bag with a star tip or plain round tip, and fill gently from both ends for an elegant look.

Can I freeze the cannoli?

Freeze unfilled shells only. The filling does not freeze well and will separate upon thawing.

How do I store leftover filling?

Keep leftover filling covered in the refrigerator for up to 2 days.

What toppings enhance the flavor best?

Lemon zest, toasted meringue bits, crushed graham crackers, or fresh citrus slices complement beautifully.

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Conclusion

Lemon Meringue Pie Cannoli offers a delightful harmony of textures and flavors: crisp, flaky shells meet luscious lemon cream with a hint of vanilla. Elegant, refreshing, and irresistibly delicious, these handheld treats bring a sophisticated twist to classic citrus desserts—perfect for impressing guests or indulging yourself.

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