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- 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1/4 teaspoon salt - 1 tablespoon unsalted butter, softened - 1 egg white (for egg wash) - Oil for frying

Lemon Meringue Pie Cannolis

Indulge in a fun twist on a classic dessert with Lemon Meringue Pie Cannolis! This blog post walks you through every step of crafting these delightful treats, featuring crispy cannoli shells, tangy lemon filling, and fluffy meringue topping. Perfect for impressing family and friends, these unique desserts are bursting with flavor. Click through to explore the full recipe and bring this delicious treat to life in your kitchen!
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Ingredients
  

For the Cannoli Shells:

1 cup all-purpose flour

2 tablespoons granulated sugar

1/4 teaspoon salt

1 tablespoon unsalted butter, softened

1 egg white (for egg wash)

Oil for frying

For the Lemon Filling:

1/2 cup lemon juice (freshly squeezed)

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)

For the Meringue Topping:

3 large egg whites

1/2 teaspoon cream of tartar

3/4 cup granulated sugar

Instructions
 

Make the Cannoli Shells:

    - In a bowl, combine the flour, sugar, and salt.

      - Mix in the softened butter until the mixture resembles coarse crumbs.

        - Gradually add cold water, stirring until a dough forms. Knead briefly until smooth, cover in plastic wrap, and refrigerate for 30 minutes.

          Roll and Shape the Cannoli Shells:

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

              - Wrap each circle around a cannoli tube, sealing the edges with egg white.

                - Heat oil in a deep pan to 350°F (175°C) and fry the shells until golden and crisp (3-4 minutes).

                  - Remove and drain on paper towels, then gently slide off the tubes and let cool.

                    Prepare the Lemon Filling:

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

                        - Cook, stirring constantly until thickened (about 5 minutes).

                          - Remove from heat, stir in butter until melted, then let cool completely.

                            Whip the Cream:

                              - 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.

                                Make the Meringue Topping:

                                  - In a clean bowl, beat the egg whites and cream of tartar until soft peaks form.

                                    - Gradually add sugar while continuing to beat until stiff peaks form and the mixture is glossy.

                                      Assemble the Cannolis:

                                        - Fill each cannoli shell with the lemon filling using a piping bag or a spoon.

                                          - Top generously with meringue and use a kitchen torch to lightly toast the meringue for a golden finish.

                                            Chill and Serve:

                                              - Place the cannolis in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.

                                                - Optional: Garnish with lemon zest or edible flowers for an elegant touch.

                                                  Prep Time: 1 hour | Total Time: 2 hours | Servings: 12 cannolis