Description
Zesty Lemon Meringue Pie Cannolis combine crispy homemade fried shells with a tangy lemon mascarpone filling and a delicate toasted meringue topping, creating a vibrant and indulgent Italian-American dessert perfect for any occasion.
Ingredients
Scale
For the Shells (or use store-bought cannoli shells):
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, softened
- 1 egg yolk
- 1/4 cup white wine or water (plus more as needed)
- Oil for frying
For the Lemon Filling:
- 1/2 cup lemon curd (store-bought or homemade)
- 1/2 cup mascarpone cheese or cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lemon zest
For the Meringue Topping:
- 2 egg whites
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Instructions
- Make the cannoli shells (if homemade): In a bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the softened butter until the mixture resembles coarse crumbs. Add the egg yolk and white wine or water, kneading gently to form a smooth dough. Wrap the dough in plastic wrap and chill for 30 minutes. After chilling, roll the dough out thinly on a floured surface and cut into 4-inch circles or ovals. Wrap each piece around a metal cannoli tube and seal the edges with a bit of egg white. Heat oil to 350°F and fry each shell until golden brown, about 1–2 minutes. Remove carefully, let cool, and then slide off the metal tubes.
- Make the lemon filling: In a separate bowl, beat the mascarpone or cream cheese until smooth and creamy. Gradually mix in the powdered sugar, lemon curd, and lemon zest until fully combined and silky. Chill the filling in the refrigerator until you are ready to fill the shells.
- Make the meringue: Using a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form. Finally, gently fold in the vanilla extract.
- Assemble the cannolis: Pipe the lemon filling into both ends of each cooled cannoli shell. Then pipe or spoon a swirl of the prepared meringue on top of each filled end using a small star tip. Use a kitchen torch to lightly toast the meringue tops until they achieve a golden hue. Serve the cannolis immediately or refrigerate for later enjoyment.
Notes
- For convenience, you can use store-bought cannoli shells instead of making your own.
- The lemon filling can double as a delicious dip or tart filling.
- For best texture and flavor, enjoy the cannolis the same day as assembly to keep the shells crisp.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian-American
