combine the classic flavors of a lemon meringue pie with the crispy, sweet cannoli shell. The tangy lemon filling and fluffy meringue make these a delightful twist on the traditional cannoli. Here’s how you can make them!
Ingredients:
For the Lemon Filling:
1/2 cup fresh lemon juice (about 2-3 lemons)
1 tablespoon lemon zest
3/4 cup granulated sugar
3 large egg yolks
2 tablespoons cornstarch
1 cup water
2 tablespoons unsalted butter
1/4 teaspoon salt
For the Meringue:
3 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
For the Cannoli Shells:
12 store-bought cannoli shells (or homemade if you prefer)
Powdered sugar (for dusting, optional)
Instructions:
1. Make the Lemon Filling:
In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, egg yolks, cornstarch, and water.
Place the saucepan over medium heat, stirring constantly. Cook until the mixture thickens and starts to boil, about 5-7 minutes.
Once thickened, remove from heat and stir in the butter and salt. Continue stirring until the butter is fully melted and the filling is smooth.
Let the lemon filling cool to room temperature, then cover and refrigerate for at least 1 hour to firm up.
2. Make the Meringue:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a clean mixing bowl, beat the egg whites with a hand mixer or stand mixer on medium speed until soft peaks form. Add the vanilla extract and cream of tartar, then gradually add the sugar while continuing to beat until stiff peaks form (this should take about 5 minutes).
Spoon the meringue onto the prepared baking sheet in small mounds (about 1-inch wide) and bake for 15-20 minutes or until golden brown and crisp on the outside. Let cool completely.
3. Assemble the Cannolis:
Once the lemon filling and meringue are cooled, it’s time to assemble the cannolis.
Spoon a generous amount of the lemon filling into each cannoli shell, making sure not to overfill.
Gently top the filled cannoli with a small meringue piece, placing it on one side of the cannoli, or you can crumble the meringue over the top.
4. Garnish and Serve:
Dust the Zesty Lemon Meringue Pie Cannolis with powdered sugar, if desired, for a touch of sweetness and decoration.
Serve immediately for the best texture, as the shells can become soggy if left filled for too long.
These Zesty Lemon Meringue Pie Cannolis are a unique, flavorful dessert with the perfect balance of sweet, tart, and crunchy. They are sure to impress at any gathering
