Hamdi Saidani Lemon Meringue Pie Cannoli Recipe, a delightful fusion of Italian and American classic desserts serves approximately 10-12 cannoli and takes about 1 hour and 15 minutes to prepare, including chilling and baking time. These crispy, sweet shells filled with a tangy lemon curd and topped with a light, airy meringue are a perfect treat for any occasion.
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💛 Why You’ll Love This Lemon Meringue Pie Cannoli Recipe:
- Unique and Delicious: A fun and creative twist on classic cannoli with a burst of lemon flavor.
- Perfect Balance of Flavors: The combination of sweet, crispy shell, tart lemon curd, and fluffy meringue creates a harmonious blend of textures and tastes.
- Impressive Dessert: These cannoli are sure to impress your guests and add a touch of elegance to any gathering.
- Make-Ahead Friendly: You can prepare the shells and filling ahead of time and assemble them just before serving.
âť“ What Is Lemon Meringue Pie Cannoli Recipe?
Lemon Meringue Pie Cannoli are crispy, tube-shaped pastries filled with a tangy lemon curd and topped with a light, airy meringue, combining the best elements of Italian cannoli and American lemon meringue pie.
🍋 Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1/4 cup ice water
- Vegetable oil, for frying
- 1/2 cup granulated sugar
- 1/4 cup lemon juice (freshly squeezed)
- 2 large egg yolks
- 4 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon lemon zest
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
🥨 Instructions:
- In a large bowl, whisk together flour, sugar, and salt. Cut in butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, tossing with a fork until the dough just comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- =In a saucepan, whisk together sugar, lemon juice, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens.
- Remove from heat and stir in butter and lemon zest. Let cool completely.
- In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form.
- Roll out the chilled dough on a lightly floured surface to a thin sheet. Cut out circles using a cookie cutter or glass. Wrap each circle around a cannoli tube or a metal cylinder.
- Seal the edges with egg white. Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Carefully fry the cannoli shells until golden brown and crispy. Remove and let cool completely on paper towels.
- Fill cooled cannoli shells with lemon curd. Top with meringue and serve immediately.
đź’ Recipe Tips:
- Chill the Dough: Chilling the dough makes it easier to handle and prevents the shells from becoming too oily during frying.
- Use a Thermometer: Use a candy thermometer to ensure the oil reaches the correct temperature for frying.
- Don’t Overfill: Don’t overfill the cannoli shells with lemon curd, as it may spill out when you add the meringue.
- Pipe the Meringue: Use a piping bag fitted with a star tip to pipe the meringue onto the cannoli for a decorative touch.
- Assemble Just Before Serving: Assemble the cannoli just before serving to prevent the shells from becoming soggy.
🥂 What To Serve With Lemon Meringue Pie Cannoli​?
These Lemon Meringue Pie Cannoli​ are perfect with a cup of coffee or Frozen Lemonade serve alongside other desserts such as Lemon Pie Cups or Lemon Gelato for a beautiful dessert platter.
🎚 How To Store And Reahet Leftovers Lemon Meringue Pie Cannoli?
Refrigerator: Store leftovers lemon meringue pie cannoli shells in an airtight container at room temperature for up to 3 days. Store leftover lemon curd and meringue separately in airtight containers in the refrigerator for up to 3 days.
Oven: Reheat leftovers lemon meringue pie cannoli in a preheated oven at 350°F (175°C) for up 2-4 minutes or until warm and crispy.
FAQ’S
How do I make Lemon Meringue Pie Cannoli shells crispy?
To achieve crispy shells for Lemon Meringue Pie Cannoli fry them at the right temperature (350°F/175°C), drain excess oil on paper towels, and store them in an airtight container to prevent sogginess.
What is the best way to make the lemon filling for Lemon Meringue Pie Cannoli?
The filling for Lemon Meringue Pie Cannoli is made by combining smooth lemon curd with mascarpone cheese or ricotta to create a creamy and tangy texture.
How do I prevent Lemon Meringue Pie Cannoli from getting soggy?
To prevent sogginess in Lemon Meringue Pie Cannoli, fill the shells right before serving or brush the inside of the shells with melted white chocolate to create a barrier.
Can I bake the cannoli shells instead of frying for Lemon Meringue Pie Cannoli?
Yes, baking is a healthier option for Lemon Meringue Pie Cannoli. Bake rolled shells at 375°F (190°C) for about 10-12 minutes until golden brown.
Why is my Lemon Meringue Pie Cannoli filling too runny?
Why is my Lemon Meringue Pie Cannoli filling too runny?
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Nutrition Facts
Serving Size: 1 Serving
- Calories: 168
- Total Fat: 7g
- Saturated Fat: 3g
- Trans Fat: 0g
- Unsaturated Fat: 4g
- Cholesterol: 48mg
- Sodium: 42mg
- Carbohydrates: 26g
- Fiber: 1g
- Sugar: 24g
- Protein: 3g
Lemon Meringue Pie Cannoli
Description
Lemon Meringue Pie Cannoli Recipe, a delightful fusion of Italian and American classic desserts serves approximately 10-12 cannoli and takes about 1 hour and 15 minutes to prepare, including chilling and baking time. These crispy, sweet shells filled with a tangy lemon curd and topped with a light, airy meringue are a perfect treat for any occasion.
Ingredients
Instructions
- In a large bowl, whisk together flour, sugar, and salt. Cut in butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, tossing with a fork until the dough just comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- In a saucepan, whisk together sugar, lemon juice, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens.
- Remove from heat and stir in butter and lemon zest. Let cool completely.
- In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form.
- Roll out the chilled dough on a lightly floured surface to a thin sheet. Cut out circles using a cookie cutter or glass. Wrap each circle around a cannoli tube or a metal cylinder.
- Seal the edges with egg white. Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Carefully fry the cannoli shells until golden brown and crispy. Remove and let cool completely on paper towels.
- Fill cooled cannoli shells with lemon curd. Top with meringue and serve immediately.
Notes
- Chill the Dough: Chilling the dough makes it easier to handle and prevents the shells from becoming too oily during frying.
Use a Thermometer: Use a candy thermometer to ensure the oil reaches the correct temperature for frying.
Don’t Overfill: Don’t overfill the cannoli shells with lemon curd, as it may spill out when you add the meringue.
Pipe the Meringue: Use a piping bag fitted with a star tip to pipe the meringue onto the cannoli for a decorative touch.
Assemble Just Before Serving: Assemble the cannoli just before serving to prevent the shells from becoming soggy.
