Lemon Meringue Pie Cannolis Delightful Dessert Treat

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter, softened
• 1 large egg white (for egg wash)
• as needed oil for frying
• 1/2 cup lemon juice (freshly squeezed)
• 1 zest of 1 lemon
• 1/2 cup granulated sugar
• 3 large egg yolks
• 1 tablespoon cornstarch
• 2 tablespoons unsalted butter
• 1/2 cup heavy cream (for whipping)
• 3 large egg whites
• 1/2 teaspoon cream of tartar
• 3/4 cup granulated sugar

Instructions

1. In a bowl, combine the flour, sugar, and salt.
2. Mix in the softened butter until the mixture resembles coarse crumbs.
3. Gradually add cold water, stirring until a dough forms. Knead briefly until smooth, cover in plastic wrap, and refrigerate for 30 minutes.
4. On a floured surface, roll the dough thin (about 1/8 inch). Cut into circles (about 4 inches in diameter).
5. Wrap each circle around a cannoli tube, sealing the edges with egg white.
6. Heat oil in a deep pan to 350°F (175°C) and fry the shells until golden and crisp (3-4 minutes).
7. Remove and drain on paper towels, then gently slide off the tubes and let cool.
8. In a saucepan, whisk together lemon juice, zest, sugar, egg yolks, and cornstarch over medium heat.
9. Cook, stirring constantly until thickened (about 5 minutes).
10. Remove from heat, stir in butter until melted, then let cool completely.
11. In a mixing bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled lemon filling until well combined.
12. In a clean bowl, beat the egg whites and cream of tartar until soft peaks form.
13. Gradually add sugar while continuing to beat until stiff peaks form and the mixture is glossy.
14. Fill each cannoli shell with the lemon filling using a piping bag or a spoon.
15. Top generously with meringue and use a kitchen torch to lightly toast the meringue for a golden finish.
16. Place the cannolis in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.