Lemon Meringue Pie

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Lemon Meringue Pie Cannoli’s

This dish reinvents desserts by combining lemon meringue pie with cannoli shells. The zesty lemon filling and fluffy meringue make a delightful and decadent treat for special occasions or sweet cravings.

Ingredients:

For Cannoli Shells:

  1. 1 cup all-purpose flour
  2. 1/4 cup granulated sugar
  3. 1/4tsp salt
  4. 1/4 tsp ground cinnamon
  5. 2 tablespoons cold, diced unsalted butter
  6. 1/4 cup whole milk
  7. One huge egg yolk
  8. 1 tablespoon white wine or lemon juice (for flavour)
  9. Friable vegetable oil

For Lemon Filling:

 

  • 1 cup store-bought or homemade lemon curd
  • 1-cup heavy cream
  • Two teaspoons powdered sugar
  • 1 tsp vanilla

For Meringue:

  • 3 big egg whites
  • 1/2 tsp crème tartar
  • 1/2 cup granulated sugar

For garnish:

  • Sugar powder (dusting)
  • Optional candied lemon peel or zest

Instructions:

1. Make cannoli shells:

  • Mix flour, granulated sugar, salt, and ground cinnamon in a large bowl.
  • Cut cold butter with a pastry cutter or fingertips until coarse crumbs form.
  • Add milk, egg yolk, and white wine or lemon juice (if using) and mix until dough forms. Use extra flour if the dough is sticky.
  • Wrap the dough in plastic and chill for 30 minutes.

2. Roll and Shape Shells:

  • Roll the dough to 1/8 inch thick on a lightly floured surface.
  • Cut the dough into 4-5 inch circles with a cookie cutter or glass.
  • Seal the edges of each circle with water or egg white to adhere them to a cannoli mold.
  • Heat deep pan or fryer vegetable oil to 350°F (175°C).
    Fry cannoli shells in batches, rotating regularly, until golden brown and crispy, 2-3 minutes.
  • Take them out of the oil and drain on paper towels. When the shells are cool, carefully remove the molds.

3. Prepare Lemon Filling:

  • Beat heavy cream with an electric mixer until soft peaks form in a bowl.
  • Add powdered sugar and vanilla essence and beat until firm peaks form.
  • Add lemon curd gently and mix thoroughly.

4. Make Meringue:

  • Beat the egg whites and cream of tartar on medium speed with an electric mixer in a clean, dry bowl until soft peaks form.
  • Add granulated sugar slowly while beating until stiff, glossy peaks form.

5. Put together cannoli’s:

  • Fill each cannoli shell with lemon filling using a star-tip piping bag.
  • Spread or pipe meringue over lemon filling to make a swirl or peak.

6. Toast Meringue (optional):

  • Carefully toast meringue peaks with a kitchen torch for a golden brown. Alternatively, grill the filled cannoli’s for a few seconds to lightly brown the meringue. Stay alert to avoid burning.

7. Serve with garnish

  • Sprinkle powdered sugar on cannoli’s and add lemon zest or candied lemon peel.
  • Serve immediately for optimum texture or refrigerate until ready.

Tips for Success:

  • Cannoli Shells: Avoid greasy or undercooked shells by heating oil properly. Remove molds after shells cool completely.
  • Lemon Filling: Blend lemon curd and whipped cream for a smoother filling.
  • Meringue: For optimal results, clean and dry your mixing bowl and beaters before beating egg whites.

Conclusion:

  • Yummy lemon pie Lemony cannoli’s combine with crunchy, sweet shells. This creative dessert is excellent for entertaining or treating yourself. Each bite is unforgettable because to the contrast of creamy lemon filling and airy meringue. These creative cannoli’s are a refreshing take on classic treats!

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