Lemon Meringue Pie Cannoli

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Lemon Meringue Pie Cannoli are a delightful fusion of two classic desserts. Imagine the creamy, tangy filling of a lemon meringue pie encased in a crisp, golden cannoli shell. This inventive dessert combines the tartness of lemon curd with the sweet, airy meringue, offering a fresh twist on traditional cannoli.

Ingredients:

For the Cannoli Shells:

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter, chilled and cut into small pieces
  • 1 large egg
  • 1/4 cup white wine (or water)
  • Vegetable oil, for frying

For the Lemon Filling:

  • 1 cup lemon curd (store-bought or homemade)
  • 1 cup mascarpone cheese
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

For the Meringue:

  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 3/4 cup granulated sugar

Instructions:

1. Prepare the Cannoli Shells:

  1. In a medium bowl, whisk together flour, sugar, and salt.
  2. Cut in the butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  3. Add the egg and white wine, mixing until a dough forms. You may need to add a little more wine or water if the dough is too dry.
  4. Turn the dough out onto a floured surface and knead briefly. Wrap in plastic wrap and chill for at least 1 hour.

2. Shape and Fry the Cannoli Shells:

  1. Roll the chilled dough out to about 1/8 inch thickness. Cut into 4-inch circles or ovals.
  2. Wrap each dough circle around a cannoli form, sealing the edges with a bit of water.
  3. Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
  4. Fry the cannoli shells until golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
  5. Carefully remove the shells from the forms while still warm. Let cool completely.

3. Prepare the Lemon Filling:

  1. In a medium bowl, combine lemon curd, mascarpone cheese, powdered sugar, and vanilla extract. Mix until smooth and well combined.

4. Prepare the Meringue:

  1. In a clean bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form.
  2. Gradually add sugar, continuing to beat until stiff, glossy peaks form.

5. Assemble the Cannoli:

  1. Pipe or spoon the lemon filling into the cooled cannoli shells.
  2. Top with a dollop of meringue. Optionally, you can use a kitchen torch to lightly toast the meringue for a more authentic lemon meringue pie look.

6. Serve:

  1. Serve the Lemon Meringue Pie Cannoli immediately for the best texture. Enjoy!

Feel free to tweak the recipe according to your taste or try different toppings. Enjoy the fusion of flavors!

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