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Zesty Lemon Meringue Pie Cannolis: A Sweet, Tangy Twist on a Classic Dessert
If you’re looking for a fun and creative way to enjoy two classic desserts in one, look no further than these Zesty Lemon Meringue Pie Cannolis. Combining the refreshing tartness of lemon meringue pie with the crisp, creamy delight of a cannoli, this fusion dessert is sure to impress your friends and family. Perfect for parties, potlucks, or just as a sweet treat at home, these cannolis bring a fresh twist to the traditional lemon meringue pie.
With a crunchy shell, creamy lemon filling, and a cloud-like meringue topping, Zesty Lemon Meringue Pie Cannolis offer a burst of citrus flavor that will transport your taste buds straight to dessert heaven. So grab your ingredients, and let’s make this fun and flavorful dessert!
Why You’ll Love Zesty Lemon Meringue Pie Cannolis
- Unique Fusion: These cannolis combine the bright flavors of lemon meringue pie with the irresistible texture of a cannoli. It’s a sweet mash-up that will leave your guests talking.
- Tangy and Sweet: The zesty lemon filling offers the perfect balance of tartness and sweetness, while the meringue adds a light, airy finish that elevates the entire dessert.
- Make Ahead: These cannolis can be assembled in advance, making them a great option for busy occasions. Simply prepare the filling and meringue, and fill the cannoli shells just before serving for maximum crunch.
- Deliciously Creative: If you love both lemon meringue pie and cannolis, this recipe is a must-try. It’s a fun way to take two well-loved desserts and bring them together in one exciting treat.
Ingredients:
For the Lemon Filling:
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 1/2 cup granulated sugar
- 2 large egg yolks
- 2 tablespoons cornstarch
- 1/2 cup water
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
For the Meringue:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
For the Cannoli Shells:
- 12 store-bought cannoli shells (or homemade if you prefer)
- Powdered sugar (for dusting)
Instructions:
1. Prepare the Lemon Filling:
Start by combining the lemon juice, lemon zest, sugar, and egg yolks in a medium saucepan. Whisk the mixture together until smooth. In a separate small bowl, dissolve the cornstarch in water, then add this slurry to the lemon mixture. Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency, about 5-7 minutes.
Once thickened, remove the saucepan from heat and stir in the butter and salt until fully incorporated. Allow the lemon filling to cool slightly before transferring it to a bowl. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Let it chill in the refrigerator for at least 1 hour.
2. Make the Meringue:
While the lemon filling is chilling, prepare the meringue. In a large mixing bowl, beat the egg whites with a hand mixer or stand mixer until soft peaks form. Add the cream of tartar and continue beating until stiff peaks form. Gradually add the sugar and vanilla extract, and beat until the meringue is glossy and smooth.
3. Assemble the Cannolis:
Once the lemon filling has chilled, it’s time to assemble your cannolis. Carefully spoon the cooled lemon filling into a piping bag, or use a plastic sandwich bag with the tip cut off. Pipe the lemon filling into each cannoli shell until filled about halfway.
