Imagine the bright, refreshing flavor of lemon meringue pie combined with the crisp, flaky texture of a traditional Italian cannoli. That’s exactly what you get with these Zesty Lemon Meringue Pie Cannolis. This inventive twist on a classic dessert features a crispy cannoli shell filled with a tangy lemon curd and topped with a fluffy, toasted meringue. These cannolis are perfect for anyone who loves the combination of sweet and tart, with a little bit of crunch in every bite. Whether you’re looking to impress your guests or just want to try something new, these cannolis are sure to be a hit!
### Zesty Lemon Meringue Pie Cannolis Recipe
**Ingredients:**
#### For the Cannoli Shells:
– 12 pre-made cannoli shells (store-bought or homemade)
– Optional: powdered sugar for dusting
#### For the Lemon Curd Filling:
– ½ cup fresh lemon juice (about 2-3 lemons)
– Zest of 2 lemons
– ¾ cup granulated sugar
– 4 large egg yolks
– ½ cup unsalted butter, cubed
#### For the Meringue:
– 4 large egg whites
– ½ cup granulated sugar
– ¼ teaspoon cream of tartar
– ½ teaspoon vanilla extract
**Instructions:**
1. **Prepare the Lemon Curd:**
– In a medium saucepan, combine the lemon juice, lemon zest, sugar, and egg yolks. Cook over medium heat, whisking constantly until the mixture thickens, about 5-7 minutes. It should be thick enough to coat the back of a spoon.
– Remove the saucepan from the heat and whisk in the cubed butter until the curd is smooth and creamy.
– Transfer the lemon curd to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until completely chilled.
2. **Fill the Cannoli Shells:**
– Once the lemon curd has chilled, spoon it into a piping bag fitted with a large round tip.
– Pipe the lemon curd into both ends of each cannoli shell, filling them completely.
– Place the filled cannolis on a tray and set aside.
3. **Prepare the Meringue:**
– In a large, clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
– Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form. Add the vanilla extract and beat until just combined.
4. **Top with Meringue:**
– Spoon the meringue into a piping bag fitted with a star tip.
– Pipe the meringue onto each end of the filled cannolis, creating a decorative swirl.
– Use a kitchen torch to lightly toast the meringue until golden brown, being careful not to burn the shells.
5. **Serve:**
– Optionally, dust the cannolis with powdered sugar for an extra touch of sweetness.
– Serve the Zesty Lemon Meringue Pie Cannolis immediately, or store them in the refrigerator until ready to serve.
### Conclusion
These Zesty Lemon Meringue Pie Cannolis are a delightful fusion of two beloved desserts. The tangy lemon curd, paired with the sweet, airy meringue and crispy cannoli shell, makes for a treat that’s both visually stunning and deliciously satisfying. Perfect for summer gatherings or any time you want to impress with a unique dessert, these cannolis are sure to become a favorite!
Zesty Lemon Meringue Pie Cannolis Recipe
Ingredients
- For the Cannoli Shells:
- - 12 pre-made cannoli shells store-bought or homemade
- - Optional: powdered sugar for dusting
- #### For the Lemon Curd Filling:
- - ½ cup fresh lemon juice about 2-3 lemons
- - Zest of 2 lemons
- - ¾ cup granulated sugar
- - 4 large egg yolks
- - ½ cup unsalted butter cubed
- #### For the Meringue:
- - 4 large egg whites
- - ½ cup granulated sugar
- - ¼ teaspoon cream of tartar
- - ½ teaspoon vanilla extract
Instructions
- Prepare the Lemon Curd:**
- - In a medium saucepan, combine the lemon juice, lemon zest, sugar, and egg yolks. Cook over medium heat, whisking constantly until the mixture thickens, about 5-7 minutes. It should be thick enough to coat the back of a spoon.
- - Remove the saucepan from the heat and whisk in the cubed butter until the curd is smooth and creamy.
- - Transfer the lemon curd to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until completely chilled.
- **Fill the Cannoli Shells:**
- - Once the lemon curd has chilled, spoon it into a piping bag fitted with a large round tip.
- - Pipe the lemon curd into both ends of each cannoli shell, filling them completely.
- - Place the filled cannolis on a tray and set aside.
- **Prepare the Meringue:**
- - In a large, clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
- - Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form. Add the vanilla extract and beat until just combined.
- **Top with Meringue:**
- - Spoon the meringue into a piping bag fitted with a star tip.
- - Pipe the meringue onto each end of the filled cannolis, creating a decorative swirl.
- - Use a kitchen torch to lightly toast the meringue until golden brown, being careful not to burn the shells.
- **Serve:**
- - Optionally, dust the cannolis with powdered sugar for an extra touch of sweetness.
- - Serve the Zesty Lemon Meringue Pie Cannolis immediately, or store them in the refrigerator until ready to serve.
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