Lemon Meringue Cannoli Recipe

Recipes

Lemon Meringue Cannoli Recipe

Cannoli Shells Ingredients:

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter, cold and cubed
  • 1/2 cup white wine
  • Vegetable oil, for frying

Filling Ingredients:

  • 1 cup ricotta cheese, strained
  • 1/2 cup lemon curd
  • 1/4 cup powdered sugar
  • 1 teaspoon lemon zest

Meringue Ingredients:

  • 2 large egg whites
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Directions:

  1. Cannoli Shells Preparation:
    • In a large bowl, mix flour, sugar, and salt. Incorporate the cold, cubed butter until the mix resembles coarse crumbs. Slowly add white wine, kneading to form a dough. Wrap in plastic and refrigerate for 1 hour.
    • On a floured surface, roll the dough to a thickness of 1/8 inch. Cut into circles and wrap around cannoli molds. Deep-fry in heated vegetable oil at 360°F until golden brown. Let them drain on paper towels and cool before gently removing from molds.
  2. Filling Preparation:
    • Combine strained ricotta cheese, lemon curd, powdered sugar, and lemon zest in a bowl until smooth. Once the cannoli shells have cooled, pipe this filling inside.
  3. Meringue Preparation:
    • Beat egg whites to soft peaks. Gradually add granulated sugar and vanilla, continuing to beat until stiff peaks form. Pipe the meringue onto the filled cannoli.
  4. Final Touch:
    • Lightly torch the meringue with a kitchen torch until it’s lightly browned.

Preparation Time: 1 hour 30 minutes | Cooking Time: 10 minutes | Total Time: 1 hour 40 minutes | Servings: 12 cannolis

Enjoy these Lemon Meringue Cannolis as a delightful twist on a classic Italian dessert, featuring a tangy lemon ricotta filling and a toasted meringue topping.