Lemon Meringue Pie Cannolis

These Lemon Meringue Pie Cannolis look absolutely delicious! Here’s a recipe to help you make these delightful treats at home.

Lemon Meringue Pie Cannolis Recipe

Ingredients

For the Cannoli Shells:

• 2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter, cut into small pieces
• 1 large egg
• 1/2 cup Marsala wine (or white wine)
• Oil, for frying

For the Lemon Cream Filling:

• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 cup lemon curd (store-bought or homemade)

For the Meringue:

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

For Garnish:

• Powdered sugar, for dusting
• Lemon zest, for garnish

Instructions

1. Make the Cannoli Shells:
   • In a large bowl, mix the flour, sugar, and salt together. Add the butter and mix until the mixture resembles coarse crumbs.
   • Add the egg and Marsala wine, mixing until a dough forms. Knead the dough on a lightly floured surface until smooth, about 5 minutes.
   • Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
   • Roll out the dough to 1/8-inch thickness and cut out 4-inch circles using a cookie cutter. Wrap each circle around a cannoli form and seal the edges with a bit of water.
   • Heat the oil in a deep fryer or heavy-bottomed pot to 375°F (190°C). Fry the dough-wrapped cannoli forms until golden brown, about 2-3 minutes. Remove and let cool on paper towels. Once cooled, carefully remove the shells from the forms.
2. Prepare the Lemon Cream Filling:
   • In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form. Fold in the lemon curd until well combined.
   • Transfer the lemon cream to a piping bag fitted with a large round tip.
3. Make the Meringue:
   • In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, until stiff, glossy peaks form. Add the vanilla extract and beat until combined.
   • Transfer the meringue to a piping bag fitted with a star tip.
4. Assemble the Cannolis:
   • Pipe the lemon cream filling into both ends of each cannoli shell.
   • Pipe the meringue on top of the lemon cream, creating a decorative swirl.
   • Use a kitchen torch to lightly brown the meringue, if desired.
   • Dust with powdered sugar and garnish with lemon zest.
5. Serve:
   • Serve the Lemon Meringue Pie Cannolis immediately, or refrigerate them until ready to serve.

Enjoy your homemade Lemon Meringue Pie Cannolis!