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- 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1/4 teaspoon salt - 2 tablespoons unsalted butter, softened - 1/4 cup whole milk - 1/2 teaspoon vanilla extract - Oil for frying

Lemon Meringue Pie Cannolis

Indulge in the delightful fusion of flavors with Lemon Meringue Pie Cannolis, a delicious dessert idea that takes your taste buds to new heights. Picture crispy cannoli shells filled with zesty lemon cream and topped off with airy meringue. This easy-to-follow guide provides step-by-step instructions and creative variations, ensuring anyone can impress at the dessert table. Click through for the full recipe and elevate your baking game today!
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Ingredients
  

For the Cannoli Shells:

1 cup all-purpose flour

2 tablespoons granulated sugar

1/4 teaspoon salt

2 tablespoons unsalted butter, softened

1/4 cup whole milk

1/2 teaspoon vanilla extract

Oil for frying

For the Lemon Filling:

1 cup lemon curd (store-bought or homemade)

1/2 cup ricotta cheese

1/4 cup powdered sugar

Zest of 1 lemon

For the Meringue Topping:

2 large egg whites

1/2 cup granulated sugar

1/4 teaspoon cream of tartar

Pinch of salt

Optional Garnish:

Lemon zest and edible flowers

Instructions
 

Make the Cannoli Shells:

    - In a mixing bowl, combine the flour, sugar, and salt.

      - Add the softened butter and mix until crumbly.

        - Gradually add the milk and vanilla extract, mixing until a dough forms.

          - Knead the dough on a floured surface until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.

            Roll and Fry the Cannoli Shells:

              - On a floured surface, roll the dough thin (about 1/8 inch thick). Cut into circles (about 4 inches in diameter).

                - Wrap each circle around a cannoli tube, sealing the edges with a little water.

                  - Heat oil in a deep pan over medium heat. Fry the wrapped cannoli shells until golden brown, about 2-3 minutes.

                    - Remove and drain on paper towels. Allow to cool before removing the tubes.

                      Prepare the Lemon Filling:

                        - In a medium bowl, combine lemon curd, ricotta cheese, powdered sugar, and lemon zest. Mix until smooth and well blended.

                          Make the Meringue Topping:

                            - Using a clean mixing bowl, beat egg whites with cream of tartar and salt until soft peaks form.

                              - Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form (about 5 minutes).

                                Assemble the Cannolis:

                                  - Using a piping bag or a spoon, fill each cannoli shell with the lemon filling.

                                    - Top with a generous dollop of meringue, making a decorative swirl on top.

                                      Toast the Meringue:

                                        - Using a kitchen torch, lightly toast the meringue until golden brown. (Alternatively, place under a broiler for a minute, watching closely to avoid burning.)

                                          Serve & Garnish:

                                            - Arrange the cannolis on a serving platter and garnish with lemon zest and edible flowers for a vibrant touch.

                                              Prep Time: 60 minutes | Total Time: 1 hour 30 minutes | Servings: 6-8 cannolis