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**Instructions:**
**1. Make the Lemon Filling:**
– In a medium saucepan, combine the lemon juice, zest, sugar, cornstarch, and salt. Whisk them together until the mixture is smooth and free of lumps.
– Over medium heat, cook the mixture while stirring constantly until it starts to thicken. Once it begins to bubble, reduce the heat and simmer for another 2 minutes to cook out the cornstarch.
– Slowly pour about 1/4 of the hot lemon mixture into the beaten egg yolks while whisking constantly to temper the eggs. Then, slowly pour the egg mixture back into the saucepan, whisking as you go.
– Continue to cook over low heat, whisking frequently, until the mixture thickens and becomes creamy. Remove from heat and stir in the butter and vanilla extract. Let the filling cool to room temperature before using.
**2. Make the Meringue:**
– In a large, clean bowl, beat the egg whites with the cream of tartar using an electric mixer on medium-high speed. Once soft peaks form, gradually add the sugar while continuing to beat the egg whites until stiff peaks form.
– Add the vanilla extract and give the meringue one last quick whisk to combine.
**3. Assemble the Cannolis:**
– Carefully spoon the cooled lemon filling into a piping bag or a plastic sandwich bag with the tip cut off.
– Pipe the lemon filling into each cannoli shell, filling them almost to the end. Don’t overfill, as this can cause the shells to break.
– Once the cannoli shells are filled with the lemon filling, top them with a generous swirl of the meringue. Use a spoon or small offset spatula to spread it over the top.
**4. Brown the Meringue:**
– Preheat your oven’s broiler to high. Place the filled cannolis on a baking sheet and broil them for about 1-2 minutes, or until the meringue turns golden brown. Watch carefully to prevent burning!
– If you prefer a more controlled option, you can use a kitchen torch to brown the meringue instead.
**5. Garnish and Serve:**
– Once the meringue is perfectly toasted, sprinkle the cannolis with a bit of crushed graham crackers or crushed almonds for added texture and flavor.
– Dust the cannolis with powdered sugar just before serving to give them an extra touch of sweetness.
**6. Enjoy!**
– Serve the Tangy Lemon Meringue Pie Cannolis immediately, and watch them disappear in no time. The crispy shell, creamy lemon filling, and toasted meringue combine into a delightful, refreshing dessert that is bound to impress your guests.
**Tips:**
– If you’re short on time, store-bought cannoli shells work perfectly for this recipe, but for a truly homemade touch, you can make your own cannoli shells ahead of time.
– You can make the lemon filling in advance and store it in the fridge for up to 2 days before assembling the cannolis. Just allow it to come to room temperature before filling the shells.
– If you want to make this recipe even more decadent, drizzle a bit of lemon glaze or white chocolate over the meringue.
This Tangy Lemon Meringue Pie Cannolis recipe is the perfect balance of sweet, tart, and crispy. It’s a great option for parties, family gatherings, or whenever you’re craving a creative spin on two classic desserts. Enjoy the zing of lemon and the light, fluffy meringue wrapped in a crunchy shell—it’s an unforgettable treat!
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