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To make the cannoli shells, gather these items: - 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1 tablespoon unsweetened cocoa powder - 1/2 teaspoon cinnamon - 1/4 teaspoon salt - 3 tablespoons unsalted butter, melted - 1 egg yolk - 2 tablespoons lemon juice - Oil for frying

Lemon Meringue Pie Cannolis

Satisfy your sweet tooth with an amazing twist on classic desserts by making Lemon Meringue Pie Cannolis! This delightful treat combines zesty lemon filling, creamy mascarpone, and light, airy meringue all nestled in a crispy cannoli shell. Perfect for impressing friends and family, these cannolis are easy to make and irresistibly delicious. Click through to explore the full recipe and get started on your next baking adventure!
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Ingredients
  

For the Cannoli Shells:

1 cup all-purpose flour

2 tablespoons granulated sugar

1 tablespoon unsweetened cocoa powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

3 tablespoons unsalted butter, melted

1 egg yolk

2 tablespoons lemon juice

Oil for frying

For the Lemon Filling:

1 cup lemon curd (store-bought or homemade)

1 cup mascarpone cheese

1/4 cup powdered sugar

For the Meringue Topping:

2 large egg whites

1/2 cup granulated sugar

1/4 teaspoon cream of tartar

Zest of 1 lemon

Instructions
 

Make the Cannoli Shells: In a mixing bowl, whisk together the flour, sugar, cocoa powder, cinnamon, and salt. Add the melted butter, egg yolk, and lemon juice, mixing until a dough forms. Knead gently for about 2 minutes until smooth. Wrap in plastic wrap and chill for 30 minutes.

    Roll and Shape: After chilling, roll out the dough on a lightly floured surface until it's about 1/8 inch thick. Cut into rectangular strips (about 4x6 inches). Wrap each strip around a cannoli mold, sealing the edges with a bit of water.

      Fry the Shells: Heat oil in a deep frying pan to 350°F (175°C). Carefully fry the wrapped cannoli shells for about 2-3 minutes until golden brown. Use tongs to turn them for even cooking. Remove and drain on paper towels. Let cool completely, then gently slide off the molds.

        Prepare the Lemon Filling: In a medium bowl, combine the lemon curd, mascarpone cheese, and powdered sugar. Whisk until smooth and creamy.

          Make the Meringue: In a clean bowl, beat the egg whites and cream of tartar using an electric mixer until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff peaks form and the mixture is glossy. Finally, fold in the lemon zest.

            Assemble the Cannolis: Using a pastry bag, fill each cannoli shell with the lemon filling. Pipe generously so the filling overflows slightly.

              Top with Meringue: Spread or pipe the meringue on top of each filled cannoli. A kitchen torch can be used to toast the meringue for a toasted effect, but this is optional.

                Chill and Serve: Place the assembled cannolis in the refrigerator for about 30 minutes to set the filling and meringue. Serve chilled.

                  Prep Time: 45 minutes | Total Time: 1 hour 15 minutes | Servings: 6 cannolis

                    - Presentation Tips: Serve the cannolis on a decorative plate, garnished with extra lemon zest and a dusting of powdered sugar for a visually appealing finish.