Lemon Meringue Pie Cannoli (Printer-Friendly Version)
Crispy shells with tangy lemon curd and airy meringue, perfect for spring or brunch gatherings.
# What You'll Need:
→ Dough
01 -
1 1/2 cups all-purpose flour
02 -
1/4 cup granulated sugar
03 -
1/4 teaspoon salt
04 -
6 tablespoons cold unsalted butter, diced
05 -
1/4 cup ice water
06 -
Vegetable oil, for frying
→ Lemon Curd
07 -
1/2 cup granulated sugar
08 -
1/4 cup fresh lemon juice
09 -
2 large egg yolks
10 -
4 tablespoons unsalted butter, diced
11 -
1 teaspoon lemon zest
→ Meringue
12 -
2 large egg whites
13 -
1/4 teaspoon cream of tartar
14 -
1/4 cup granulated sugar
# Steps to Follow:
01 -
In a large bowl, combine flour, sugar, and salt. Incorporate cold butter with a pastry blender or fingertips until the mixture appears like coarse crumbs.
02 -
Add ice water gradually, one tablespoon at a time, mixing with a fork until the dough holds together. Wrap in plastic and refrigerate for a minimum of 30 minutes.
03 -
In a saucepan, whisk sugar, lemon juice, and egg yolks. Cook over medium heat, stirring continuously until thickened. Remove from heat and incorporate butter and lemon zest. Allow to cool fully.
04 -
Beat egg whites with cream of tartar until foamy. Gradually add sugar, continuing to beat until stiff peaks form.
05 -
Roll out chilled dough on a lightly floured surface to a thin sheet. Cut circles and wrap each around a cannoli tube, sealing edges with egg white. Heat vegetable oil to 350°F and fry shells until golden and crisp. Drain on paper towels and cool completely.
06 -
Fill cooled shells with lemon curd, top with meringue, and serve promptly.
# Additional Tips:
01 -
Ensure oil temperature remains consistent at 350°F to achieve light and crispy shells.