WOULD YOU EAT THIS LEMON MERINGUE PIE CANNOLIS
Hey everyone! Give this Lemon Meringue Pie Cannolis recipe a try and share it with your friends!
Ingredients:
For the Cannoli Shells:
1 1/2 cups all-purpose flour
1 tbsp granulated sugar
1/4 tsp salt
2 tbsp unsalted butter, chilled and cubed
1 large egg
1/4 cup white wine or water
Oil for frying
For the Lemon Filling:
1 cup ricotta cheese, drained
1/2 cup mascarpone cheese
1/4 cup powdered sugar
1/4 cup lemon curd
1 tsp lemon zest
For the Meringue:
2 large egg whites
1/2 cup granulated sugar
1/4 tsp cream of tartar
1/2 tsp vanilla extract
Instructions:
In a medium bowl, combine the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.
Add the egg and wine (or water), 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 for at least 30 minutes.
Roll out the dough to 1/8-inch thickness and cut into 4-inch circles. Wrap each circle around a cannoli tube, sealing the edges with a bit of water.
Heat the oil in a deep fryer or large pot to 350°F (175°C). Fry the cannoli shells in batches until golden brown, about 2-3 minutes per side. Remove and drain on paper towels. Let cool completely before removing from the tubes.
For the Lemon Filling:
In a medium bowl, mix the ricotta cheese, mascarpone cheese, powdered sugar, lemon curd, and lemon zest until smooth.
Spoon the filling into a piping bag fitted with a large round tip. Pipe the filling into the cooled cannoli shells.
For the Meringue:
In a large bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating on high speed until stiff peaks form. Beat in the vanilla extract.
Spoon the meringue into a piping bag fitted with a star tip. Pipe the meringue onto the ends of each filled cannoli.
Using a kitchen torch, lightly brown the meringue until golden.
