Lemon Meringue Pie Cannolis

Lemon Meringue Pie Cannolis Recipe

Ingredients

For the Cannoli Shells:

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter, cut into small pieces
• 1 egg yolk
• 1/2 cup sweet Marsala wine (or water)
• 1 egg white, lightly beaten
• Vegetable oil, for frying

For the Lemon Filling:

• 1 cup lemon curd (store-bought or homemade)
• 1 cup ricotta cheese
• 1/2 cup mascarpone cheese
• 1/2 cup powdered sugar
• 1 teaspoon lemon zest

For the Meringue:

• 3 large egg whites
• 1/2 cup sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract

Instructions

1. Making the Cannoli Shells:

1. In a medium bowl, mix flour, sugar, and salt.
2. Cut in the butter until the mixture resembles coarse crumbs.
3. Stir in the egg yolk and Marsala wine (or water) until the dough comes together.
4. Knead the dough on a lightly floured surface until smooth, about 5 minutes.
5. Wrap in plastic wrap and refrigerate for at least 1 hour.
6. Roll the dough out on a lightly floured surface until very thin.
7. Cut out circles using a cookie cutter or glass (about 4 inches in diameter).
8. Wrap each circle around a cannoli form, sealing the edge with a bit of egg white.
9. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
10. Fry the dough-wrapped forms in batches until golden brown, about 2-3 minutes per side.
11. Remove with tongs and drain on paper towels. Let cool, then carefully remove shells from forms.

2. Making the Lemon Filling:

1. In a medium bowl, combine lemon curd, ricotta cheese, mascarpone cheese, powdered sugar, and lemon zest.
2. Mix until smooth and well combined.
3. Transfer to a piping bag fitted with a large tip.

3. Making the Meringue:

1. In a large bowl, beat the egg whites with cream of tartar until soft peaks form.
2. Gradually add sugar, beating until stiff peaks form.
3. Beat in the vanilla extract.

4. Assembling the Cannolis:

1. Pipe the lemon filling into each cannoli shell, filling both ends.
2. Spoon the meringue into a piping bag fitted with a star tip.
3. Pipe the meringue onto the ends of each filled cannoli.

5. Browning the Meringue:

1. Using a kitchen torch, carefully brown the meringue until golden. Alternatively, place the cannolis under a broiler for a few seconds, watching closely to avoid burning.

6. Serve and Enjoy:

1. Serve the cannolis immediately, or refrigerate until ready to serve. Enjoy your delightful Lemon Meringue Pie Cannolis!

Feel free to tweak the recipe to your taste. Enjoy baking!