Cannoli with Lemon Meringue (Printer-Friendly)
Crispy shells filled with tangy lemon curd, topped with light, airy meringue for a refreshing dessert.
# List of Ingredients:
→ Shell
01 -
1 1/2 cups all-purpose flour
02 -
1/4 cup granulated sugar
03 -
1/4 teaspoon salt
04 -
6 tablespoons cold unsalted butter, diced
05 -
1/4 cup ice water
06 -
Vegetable oil, for frying
→ Lemon Curd Filling
07 -
1/2 cup granulated sugar
08 -
1/4 cup freshly squeezed lemon juice
09 -
2 large egg yolks
10 -
4 tablespoons unsalted butter, diced
11 -
1 teaspoon lemon zest
→ Meringue Topping
12 -
2 large egg whites
13 -
1/4 teaspoon cream of tartar
14 -
1/4 cup granulated sugar
# Preparation Steps:
01 -
Combine flour, sugar, and salt in a large bowl. Cut in cold butter using a pastry blender or fingers until the mixture resembles coarse crumbs.
02 -
Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough begins to come together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
03 -
In a saucepan, whisk sugar, lemon juice, and egg yolks. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in butter and lemon zest, then cool completely.
04 -
Beat egg whites and cream of tartar in a clean bowl until foamy. Gradually add sugar and continue beating until stiff peaks form.
05 -
Roll out chilled dough on a lightly floured surface into a thin sheet. Cut circles using a cookie cutter or glass. Wrap each circle around a cannoli tube or metal cylinder and seal edges with egg white.
06 -
Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry shells carefully until golden brown and crispy. Drain on paper towels and cool completely.
07 -
Fill cooled shells with lemon curd, top with meringue, and serve immediately.
# Additional Suggestions:
01 -
Chilling the dough is crucial for easy handling and achieving crispness during frying.