Creating Lemon Meringue Pie Cannolis sounds like a delightful twist! Here’s a suggested recipe to try out:
Ingredients:
For the Cannoli Shells:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cold and cut into small pieces
- 1/4 cup white wine or Marsala
- Vegetable oil, for frying
For the Lemon Curd Filling:
- 3 large egg yolks
- 1/2 cup granulated sugar
- Zest of 2 lemons
- 1/3 cup freshly squeezed lemon juice (about 2-3 lemons)
- 4 tablespoons unsalted butter, cut into small pieces
For the Meringue Topping:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions:
1. Prepare the Cannoli Shells:
- In a bowl, whisk together the flour, sugar, and salt.
- Add the cold butter and work it into the flour mixture with your fingertips until it resembles coarse crumbs.
- Gradually add the white wine or Marsala, mixing until the dough comes together.
- Knead the dough briefly until smooth, then wrap it in plastic wrap and let it rest at room temperature for at least 30 minutes.
- Roll out the dough on a floured surface until very thin (about 1/8 inch thick).
- Using a cookie cutter or a glass, cut out circles about 3-4 inches in diameter.
- Wrap each circle of dough around a metal cannoli tube, sealing the edges with a little water or egg wash.
- Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).
- Fry the cannoli shells a few at a time until golden brown, about 2-3 minutes.
- Remove with tongs and place on paper towels to drain and cool. Once cool, carefully slide the shells off the tubes.
2. Make the Lemon Curd Filling:
- In a heatproof bowl, whisk together the egg yolks and sugar until well combined.
- Whisk in the lemon zest and lemon juice.
- Place the bowl over a pot of simmering water (double boiler method) and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8-10 minutes.
- Remove from heat and stir in the butter until melted and incorporated.
- Cover with plastic wrap directly on the surface of the curd to prevent a skin from forming. Chill in the refrigerator until cold.
3. Prepare the Meringue Topping:
- In a clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
- Gradually add the sugar, about 1 tablespoon at a time, while continuing to beat until stiff, glossy peaks form.
- Beat in the vanilla extract.
4. Assemble the Cannolis:
- Fill a piping bag fitted with a round tip (or a plastic bag with a corner snipped off) with the chilled lemon curd.
- Pipe the lemon curd into both ends of each cannoli shell.
- Pipe or spoon the meringue on top of each cannoli, creating decorative swirls.
- If desired, use a kitchen torch to lightly toast the meringue until golden brown.
5. Serve and Enjoy:
- Serve the lemon meringue pie cannolis immediately or refrigerate until ready to serve. They are best enjoyed fresh!
These lemon meringue pie cannolis combine the crispy texture of cannoli shells with the tangy sweetness of lemon curd and the light, fluffy topping of meringue. They make for a delicious and impressive dessert for any occasion!