Description
These delightful cannoli feature incredibly crisp, homemade shells filled with a light and zesty lemon meringue cream. It’s a perfect balance of tangy and sweet, offering an irresistible crunch with every bite.
Ingredients
- For the Cannoli Shells:
- 2 cups (240g) All-purpose flour, plus more for dusting
- 2 tbsp (25g) Granulated sugar
- 1/2 tsp Salt
- 2 tbsp (28g) Unsalted butter, melted
- 1/4 cup (60ml) Dry white wine (e.g., Marsala, Pinot Grigio)
- 1 Large egg yolk
- Vegetable oil, for frying
- For the Lemon Curd:
- 3 Large egg yolks
- 1/2 cup (100g) Granulated sugar
- 1/4 cup (60ml) Fresh lemon juice (from 1–2 lemons)
- 1 tbsp Lemon zest (from 1 lemon)
- 1 tbsp Cornstarch
- 1/8 tsp Salt
- For the Meringue:
- 3 Large egg whites (at room temperature)
- 1/4 tsp Cream of tartar
- 1/2 cup (100g) Granulated sugar
- 1 tsp Vanilla extract
Instructions
- 1. Prepare Cannoli Dough: In a large bowl, whisk flour, sugar, and salt. In another bowl, whisk melted butter, white wine, and egg yolk. Combine wet and dry ingredients, kneading for 5-7 minutes until smooth. Wrap and rest for 30 minutes to 2 hours.
- 2. Fry Shells: Heat oil to 375°F (190°C). Roll dough thinly, cut into 3-4 inch circles. Wrap circles around cannoli molds, sealing with water. Fry 3-4 shells at a time for 1-2 minutes until golden and blistered. Remove shells from molds immediately and cool on a rack.
- 3. Make Lemon Curd: Whisk egg yolks, sugar, lemon juice, zest, cornstarch, and salt in a saucepan. Cook over medium-low heat, stirring constantly, until thickened (8-10 minutes). Strain, cover surface with plastic wrap, and chill completely for 2-3 hours or overnight.
- 4. Whip Meringue: In a stand mixer, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Fold in vanilla. Gently fold chilled lemon curd into meringue in three additions until combined.
- 5. Assemble and Serve: Transfer lemon meringue filling to a piping bag with a star tip. Fill cooled cannoli shells from both ends until full. Garnish with chopped pistachios or lemon zest if desired. Serve immediately for best crispness.
- Prep Time: 1 hour 30 mins (plus chilling time)
- Cook Time: 45 mins