Instructions
- Make the Cannoli Shells:
- In a mixing bowl, whisk together the flour, sugar, cinnamon, and salt. Add the softened butter and mix until crumbly.
- In a small bowl, combine the egg yolk and white wine (or vinegar). Add to the flour mixture and stir until a dough forms. Knead the dough on a floured surface until smooth, about 5 minutes.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- After chilling, roll out the dough to about 1/8 inch thick. Cut out circles (about 3-4 inches in diameter) using a round cookie cutter.
- Heat oil in a deep pan or fryer to 350°F (175°C). Wrap each dough circle around a cannoli form and fry until golden brown, about 2-3 minutes. Remove and drain on paper towels. Let cool completely before removing from the forms.
- Prepare the Lemon Filling:
- In a saucepan over medium heat, combine the lemon juice, lemon zest, sugar, egg yolks, and cornstarch. Whisk continuously until the mixture thickens, about 5-7 minutes. Remove from heat and let it cool completely.
- In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form. Gently fold the whipped cream into the cooled lemon mixture until fully combined.
- Make the Meringue Topping:
- In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form. Stir in the vanilla extract.
- Assemble the Cannolis:
- Using a piping bag or a spoon, fill each cannoli shell with the lemon filling. Top with a dollop of meringue.
- For a decorative touch, use a kitchen torch to lightly toast the meringue until golden brown, or place the assembled cannolis under a broiler for a few seconds (watch closely to prevent burning).
- Serve:
- Arrange the filled cannolis on a serving platter and garnish with extra lemon zest or mint leaves if desired. Enjoy immediately!
Tips for Perfect Cannolis
- Chill the Dough: Allowing the dough to chill makes it easier to roll out and helps create a flaky texture when fried.
- Fry Carefully: Make sure the oil is hot enough before frying to achieve a crispy exterior. Test with a small piece of dough first—if it sizzles and bubbles, the oil is ready.
- Fill Just Before Serving: For the best texture, fill the cannoli shells just before serving to keep them crisp.
Serving Suggestions
Zesty Lemon Meringue Pie Cannolis are perfect as a stand-alone dessert, but you can enhance the experience by serving them with:
- Fresh Berries: A side of mixed berries adds a burst of color and freshness to the plate.
- Mint Leaves: A few fresh mint leaves not only enhance the presentation but also add a refreshing flavor contrast.
Conclusion
Zesty Lemon Meringue Pie Cannolis are a delightful fusion of flavors and textures that are sure to impress anyone who tries them. With their crispy shells, creamy lemon filling, and fluffy meringue topping, these treats are a unique twist on a classic dessert. Perfect for special occasions or a sweet ending to any meal, these cannolis will become a favorite in your dessert repertoire. So roll up your sleeves, gather your ingredients, and get ready to enjoy a refreshing and zesty dessert that’s as fun to make as it is to eat!
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