Step 1: Prepare the Cannoli Shells
- Make the Dough: In a bowl, whisk together the flour, sugar, cocoa powder, cinnamon, and salt. Add the butter, egg, and white wine (or vinegar), and mix until a dough forms. Knead on a floured surface for about 5 minutes until smooth.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Roll and Cut: After chilling, roll out the dough to about 1/8-inch thickness. Use a round cutter (about 4 inches in diameter) to cut out circles.
- Fry the Cannoli Shells: Heat vegetable oil in a deep fryer or heavy pot to 375°F (190°C). Wrap each dough circle around a cannoli tube, sealing the edges with a bit of water. Carefully place in the hot oil and fry until golden brown, about 2-3 minutes. Remove and drain on paper towels. Let cool completely before removing the tubes.
Step 2: Make the Lemon Filling
- Combine Ingredients: In a mixing bowl, combine the lemon curd, mascarpone cheese, powdered sugar, vanilla extract, and lemon zest. Mix until smooth and creamy.
- Chill: Place the filling in the refrigerator while you prepare the meringue topping.
Step 3: Prepare the Meringue Topping
- Beat Egg Whites: In a clean mixing bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form.
- Add Sugar: Gradually add the granulated sugar, continuing to beat until stiff peaks form and the meringue is glossy. Beat in the vanilla extract until combined.
Step 4: Assemble the Cannolis
- Fill the Cannoli Shells: Using a piping bag or a zip-top bag with the corner snipped off, fill each cannoli shell with the lemon filling, being generous but not overfilling.
- Top with Meringue: Pipe the meringue topping over the filled cannolis, creating a swirl on top.
- Toast the Meringue: For a toasted finish, use a kitchen torch to carefully toast the meringue until golden. If you don’t have a torch, you can place the assembled cannolis under the broiler for a minute or two—just watch closely to avoid burning!
Step 5: Serve and Enjoy
- Garnish: Dust with powdered sugar and sprinkle with additional lemon zest for a bright finish.
- Presentation: Arrange the cannolis on a serving platter and enjoy immediately for the best texture, or refrigerate until ready to serve.
Tips for Perfect Zesty Lemon Meringue Pie Cannolis
- Make Ahead: You can prepare the cannoli shells in advance and store them in an airtight container to keep them crisp. Fill just before serving.
- Customize Your Filling: Feel free to experiment with different flavors of curd, like raspberry or passion fruit, for a unique twist.
- Texture Variation: If you prefer a smoother filling, blend the lemon curd and mascarpone mixture in a food processor until creamy.
Nutritional Benefits of Lemons
Lemons are not just delicious but also packed with nutrients:
- Rich in Vitamin C: Boosts the immune system and promotes healthy skin.
- Antioxidant Properties: Help combat free radicals in the body.
- Aids Digestion: The citric acid can enhance digestion and may help prevent kidney stones.
Final Thoughts
These Zesty Lemon Meringue Pie Cannolis bring a fresh and exciting twist to traditional desserts. With their perfect balance of creamy, tangy, and sweet flavors, they are bound to be a hit at any gathering. Treat yourself and your loved ones to this delightful fusion of two beloved desserts—it’s an experience you won’t want to miss! Enjoy every delicious bite!