Zesty Lemon Meringue Pie Cannolis – A Citrus Delight!

Cannolis are one of the most cherished pastries from Italy, known for their crispy shells and rich, creamy fillings. Traditionally filled with sweetened ricotta cheese, cannolis have delighted dessert lovers for generations. In this innovative recipe, we take the classic concept of cannolis and give it a refreshing twist by combining it with the beloved flavors of lemon meringue pie. The Zesty Lemon Meringue Pie Cannolis offer a delightful balance of tartness and sweetness, encased in a crunchy shell and topped with fluffy, golden meringue. This dessert is perfect for those looking to impress at gatherings or simply indulge in a unique treat.

Zesty Lemon Meringue Pie Cannolis – A Citrus Delight!

Indulge in a refreshing twist on a classic with these Zesty Lemon Meringue Pie Cannolis! This innovative dessert features crispy cannoli shells filled with a vibrant lemon filling, topped with a light meringue. Perfect for impressing guests or treating yourself, these cannolis combine tart and sweet flavors for an irresistible taste experience. Discover the joy of making this unique treat! #LemonMeringue #Cannoli #DessertRecipes #BakingIdeas #SweetTreats

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Ingredients

For the Cannoli Shells:

1 cup all-purpose flour

2 tablespoons granulated sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 tablespoon unsalted butter, softened

1 egg white

1 tablespoon white wine or apple cider vinegar

Vegetable oil (for frying)

For the Lemon Filling:

1/2 cup freshly squeezed lemon juice (about 3-4 lemons)

Zest of 2 lemons

3/4 cup granulated sugar

3 tablespoons cornstarch

3 large egg yolks

1 1/2 cups water

2 tablespoons unsalted butter

For the Meringue Topping:

3 large egg whites

1 teaspoon lemon juice

3/4 cup granulated sugar

1/4 teaspoon cream of tartar

Instructions

Prepare the Cannoli Shells:

- In a large bowl, mix together the flour, sugar, cinnamon, and salt. Add in the softened butter and mix until crumbly.

- Stir in the egg white and the white wine (or vinegar) until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.

Roll and Fry the Shells:

- Heat the vegetable oil in a deep frying pan to 350°F (175°C).

- On a floured surface, roll out the dough to about 1/8 inch thickness. Cut into circles (about 4 inches in diameter).

- Wrap each circle around a cannoli form, sealing the edges with a little water.

- Deep fry the wrapped shells in batches until golden brown, about 2-3 minutes. Remove and drain on paper towels. Let cool completely before removing from the forms.

Make the Lemon Filling:

- In a medium saucepan, whisk together lemon juice, lemon zest, sugar, cornstarch, and egg yolks.

- Gradually add the water while whisking to combine. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble. Once thickened, remove from heat and stir in the butter. Allow to cool before filling the cannoli shells.

Prepare the Meringue Topping:

- In a clean mixing bowl, beat the egg whites and lemon juice until frothy. Gradually add sugar while continuing to beat until stiff peaks form. Add cream of tartar and beat for another minute.

- Transfer the meringue into a piping bag fitted with a star tip for easy decor.

Assemble the Cannolis:

- Carefully fill each cooled cannoli shell with the lemon filling using a piping bag or a spoon.

- Pipe meringue on top or on the ends of each cannoli.

Toast the Meringue (optional):

- For an added touch, use a kitchen torch to lightly toast the meringue until golden brown.

Serve:

- Dust the cannolis with powdered sugar and serve chilled or at room temperature. Enjoy the zesty lemon flavor combined with the light crunch of the cannoli!

Prep Time: 30 mins | Total Time: 1 hr 45 mins | Servings: 6-8 cannolis