Description
A vibrant twist on two classics, these lemon meringue pie cannoli feature crisp shells filled with silky lemon curd and topped with stable Italian meringue.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 30 g (2 tbsp) granulated sugar
- 3 g (½ tsp) fine sea salt
- 60 g (4 tbsp / ½ stick) unsalted butter, cold, diced
- 60 ml (¼ cup) dry white wine or marsala
- 1 large egg, beaten
- Oil for frying
- 200 g (1 cup) granulated sugar (for lemon curd)
- 4 large egg yolks
- 120 ml (½ cup) freshly squeezed lemon juice
- Zest of 2 lemons
- 85 g (6 tbsp) unsalted butter, cubed and cold (for lemon curd)
- Pinch of salt
- 120 g (½ cup) granulated sugar (for meringue)
- 30 ml (2 tbsp) water
- 3 large egg whites
- 1 tsp vanilla extract
- 120 g (1 cup) mascarpone or stabilized whipped cream (optional)
- Icing sugar for dusting
- Finely grated lemon zest for garnish
- Candied lemon peel for garnish
Instructions
- Make the dough and chill: Combine flour, sugar, and salt. Rub in cold butter until crumbly, stir in wine and beaten egg. Wrap and chill for 1 hour.
- Roll and shape shells: Roll dough thin, cut into rectangles, wrap around cannoli forms. Seal and chill 10 minutes.
- Fry shells to crispness: Heat oil to 175–180°C (350–360°F). Fry shells until golden and crisp. Drain and cool before removing forms.
- Cook the lemon curd: Whisk sugar and yolks, add lemon juice and zest. Cook until thickened. Stir in cold butter until smooth and chill.
- Make Italian meringue: Heat sugar and water to 118°C (244°F). Whip egg whites to soft peaks. Slowly add syrup to whites, whip until glossy.
- Assemble cannoli: Pipe lemon curd into shells, top with italian meringue, and toast lightly. Serve within 2 hours.
Notes
Keep filling and shells chilled separately until just before serving to maintain crispness.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoli
- Calories: 420
- Sugar: 30g
- Sodium: 190mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 160mg