Indulge in the perfect fusion of Italian and American desserts with these Zesty Lemon Meringue Pie Cannolis. This unique treat combines the crispy, golden shell of traditional cannoli with the creamy, tangy goodness of lemon meringue pie. The luscious lemon filling, encased in a crunchy shell and topped with a fluffy meringue, creates an irresistible balance of flavors and textures. Whether for a special occasion or a delightful homemade indulgence, these cannolis are sure to impress your taste buds with their zesty freshness and velvety smoothness.
Ingredients:
- For the Cannoli Shells:
- 1 ½ cups all-purpose flour
- 1 tbsp granulated sugar
- ½ tsp salt
- 2 tbsp unsalted butter, cut into small pieces
- 1 egg yolk
- ½ cup white wine or water
- Vegetable oil, for frying
- For the Lemon Filling:
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 cup water
- 3 large egg yolks, beaten
- ½ cup freshly squeezed lemon juice
- 1 tbsp lemon zest
- 2 tbsp unsalted butter
- For the Meringue Topping:
- 3 large egg whites
- ¼ tsp cream of tartar
- 6 tbsp granulated sugar
- ½ tsp vanilla extract
Instructions:
- Prepare the Cannoli Shells: In a mixing bowl, combine flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Add the egg yolk and gradually mix in the white wine or water until a dough forms. Knead the dough until smooth, wrap it in plastic, and let it rest for 30 minutes.
- Roll and Fry the Shells: On a floured surface, roll out the dough to about 1/8-inch thickness. Cut into circles and wrap each around a metal cannoli tube, sealing the edge with a bit of egg white. Heat oil in a deep fryer to 375°F (190°C). Fry the shells in batches until golden brown and crisp. Drain on paper towels and carefully remove the tubes. Let the shells cool completely.
- Make the Lemon Filling: In a saucepan over medium heat, whisk together sugar, cornstarch, and water. Cook, stirring constantly, until the mixture thickens and turns translucent. Slowly whisk a few spoonfuls of the hot mixture into the beaten egg yolks, then return everything to the saucepan. Stir in lemon juice, zest, and butter. Cook for another minute, then remove from heat and let it cool.
- Prepare the Meringue: In a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar while beating until stiff, glossy peaks develop. Stir in vanilla extract.
- Assemble the Cannolis: Fill a piping bag with the cooled lemon filling and pipe it into each cannoli shell, ensuring a generous amount fills the center.
- Add the Meringue Topping: Spoon or pipe the meringue over the filled cannolis. Use a kitchen torch to lightly toast the meringue until golden brown, or place them under a broiler for a few seconds.
- Serve and Enjoy: Let the cannolis set for a few minutes before serving. Enjoy their crispy shell, zesty lemon interior, and airy meringue topping in every bite. Store any leftovers in the refrigerator and consume within a day for the best taste and texture.
These Zesty Lemon Meringue Pie Cannolis bring together the best of two beloved desserts, offering a refreshing, tangy, and sweet bite that will delight your senses. Perfect for parties, holidays, or a weekend treat, they are a must-try for dessert lovers!