If you love the bright, zesty flavor of lemon meringue pie but crave the crunchy texture of a pastry, these Tangy Lemon Meringue Pie Cannolis are the perfect fusion dessert. With crispy, flaky shells filled with luscious lemon curd and topped with a smooth, airy meringue, these cannolis offer an irresistible combination of textures and flavors. Whether you’re serving them as a fancy dessert or a sweet treat for yourself, these cannolis will impress with every bite!
Ingredients
For the Cannoli Shells:
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 tablespoon unsalted butter, softened
- ½ cup white wine or water
- 1 egg white (for sealing)
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
For the Lemon Curd Filling:
- ½ cup fresh lemon juice
- Zest of 1 lemon
- ¾ cup granulated sugar
- 3 egg yolks
- 4 tablespoons unsalted butter
- ¼ teaspoon salt
For the Meringue Topping:
- 3 egg whites
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon cream of tartar
Instructions
Step 1: Prepare the Cannoli Shells
- In a large bowl, mix the flour, sugar, and salt.
- Add the butter and wine (or water) gradually, mixing until a dough forms.
- Knead the dough for 5 minutes, then cover and let it rest for 30 minutes.
- Roll the dough thinly and cut into circles.
- Wrap the dough around cannoli tubes and seal with egg white.
- Heat oil in a deep fryer or large pan to 350°F (175°C).
- Fry until golden brown (about 1-2 minutes). Drain on paper towels and let cool.
- Once cool, carefully remove from the tubes.
Step 2: Make the Lemon Curd
- In a saucepan, whisk together lemon juice, zest, sugar, egg yolks, and salt.
- Cook over low heat, stirring constantly, until thickened (about 8 minutes).
- Remove from heat and stir in butter until melted and smooth.
- Transfer to a bowl, cover with plastic wrap, and refrigerate until fully cooled.
Step 3: Prepare the Meringue
- In a clean bowl, beat egg whites until foamy.
- Add cream of tartar and beat until soft peaks form.
- Gradually add sugar while beating until glossy, stiff peaks form.
- Mix in vanilla extract.
Step 4: Assemble the Cannolis
- Pipe the chilled lemon curd into the cooled cannoli shells.
- Pipe or spoon the meringue on top of each cannoli.
- (Optional) Use a kitchen torch to lightly toast the meringue for a golden finish.
- Dust with powdered sugar before serving.
Conclusion & Tips
- Crunchier Shells: For extra crispy cannoli shells, roll the dough thin and fry until deeply golden brown.
- Make Ahead: You can prepare the lemon curd a day in advance and store it in the refrigerator.
- Meringue Stability: Add a bit more cream of tartar if your meringue isn’t holding stiff peaks.
- Presentation Tip: For an elegant finish, serve on a platter with fresh lemon slices and a sprinkle of powdered sugar.
These Tangy Lemon Meringue Pie Cannolis are the perfect treat to impress your guests or satisfy your sweet tooth. Enjoy their delightful crunch, creamy lemon filling, and airy meringue topping in every bite!
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