Lemon Meringue Pie Cannolis are a delightful twist on two classic desserts: the Italian cannoli and the all-American lemon meringue pie. This fusion dessert combines the crispy, flaky texture of cannoli shells with the tangy, creamy lemon filling and fluffy meringue topping of a lemon meringue pie. Perfect for summer, these cannolis are refreshing, light, and sure to impress at any gathering.
Introduction to Lemon Meringue Pie Cannolis
Picture a golden, crispy cannoli shell filled with a luscious lemon curd, topped with a dollop of airy meringue that’s lightly toasted to perfection. This dessert is not only a feast for the eyes but also a symphony of flavors and textures that dance on your palate. Lemon Meringue Pie Cannolis are ideal for summer parties, picnics, or simply as a sweet treat to enjoy on a warm day.
The Harmony of Lemon and Meringue
The combination of tart lemon curd and sweet meringue is a match made in heaven. The bright, zesty lemon flavor cuts through the sweetness of the meringue, creating a perfectly balanced dessert. When encased in a crisp cannoli shell, this duo transforms into a portable, bite-sized treat that’s both elegant and fun.
Ingredients for Lemon Meringue Pie Cannolis
Before we dive into the recipe, let’s gather all the necessary ingredients. This recipe makes about 12 cannolis, but you can easily scale it up or down to suit your needs.
For the Cannoli Shells:
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cold and cubed
- 1 large egg yolk
- 1/4 cup white wine or water
- Vegetable oil, for frying
For the Lemon Curd:
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup fresh lemon juice (about 3-4 lemons)
- Zest of 2 lemons
- 1/2 cup unsalted butter, cubed
For the Meringue:
- 3 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract