Zesty Lemon Meringue Pie Cannolis – A Fresh and Tangy Twist!

Zesty Lemon Meringue Pie Cannolis – A Fresh and Tangy Twist! 🍋🍰

Delight your taste buds with this fusion dessert that combines the classic flavors of a lemon meringue pie with the crispy, indulgent texture of cannolis. These Zesty Lemon Meringue Pie Cannolis are perfect for any occasion, offering a refreshing burst of citrus paired with creamy meringue in every bite.

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 tsp cream of tartar
• ½ tsp vanilla extract

Instructions

1. Prepare the Lemon Curd:

1. In a medium saucepan, combine the lemon juice, lemon zest, sugar, and egg yolks.
2. Cook over medium heat, whisking constantly until the mixture thickens, about 5-7 minutes. The curd should be thick enough to coat the back of a spoon.
3. Remove from heat and whisk in the cubed butter until smooth and creamy.
4. 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:

1. Once the lemon curd has chilled, transfer it to a piping bag fitted with a large round tip.
2. Pipe the lemon curd into both ends of each cannoli shell, ensuring they are completely filled.
3. Place the filled cannolis on a tray and set aside.

3. Prepare the Meringue:

1. In a large, clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
2. Gradually add the sugar, 1 tablespoon at a time, while beating on high speed until stiff, glossy peaks form.
3. Add the vanilla extract and mix until just combined.

4. Top with Meringue:

1. Spoon the meringue into a piping bag fitted with a star tip.
2. Pipe decorative swirls of meringue onto each end of the filled cannolis.
3. Using a kitchen torch, lightly toast the meringue until golden brown, being careful not to scorch the shells.

Tips for Perfect Lemon Meringue Cannolis

1. Make-Ahead Lemon Curd: Prepare the lemon curd a day in advance to save time and allow the flavors to develop.
2. Prevent Soggy Shells: Fill the cannoli shells just before serving to maintain their crispiness.
3. Perfect Meringue: Ensure the bowl and beaters are clean and grease-free to achieve stiff, glossy peaks in your meringue.
4. For Extra Flavor: Sprinkle a pinch of crushed graham crackers on the meringue for a nod to traditional lemon meringue pie.

Frequently Asked Questions

1. Can I make my own cannoli shells?

Yes! Homemade shells add an authentic touch, but store-bought shells save time and work just as well.

2. How long can I store filled cannolis?

It’s best to serve them immediately, but you can refrigerate filled cannolis for up to 4 hours. The shells may lose their crispness over time.

3. What if I don’t have a kitchen torch?

You can toast the meringue under the broiler. Place the cannolis on a baking sheet and broil on high for 1-2 minutes, keeping a close eye to prevent burning.

Common Mistakes and How to Fix Them

Runny Lemon Curd:

• Cook the curd until it thickens properly. If it’s still runny after chilling, it may need additional cooking time.

Meringue Not Holding Peaks:

• Ensure no yolks are mixed into the whites, as fat can prevent the meringue from whipping properly.

Soggy Cannoli Shells:

• Store shells separately and only fill them just before serving to retain crispness.