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Discover the delightful fusion of flavors in our Delicious Lemon Meringue Cannolis! This indulgent dessert combines the crispy texture of traditional cannoli shells with a refreshing lemon filling and a fluffy meringue topping. Perfect for special occasions or as a treat to impress your friends and family, this recipe promises to elevate your dessert game to new heights. The blend of zesty lemon, creamy filling, and sweet meringue creates a harmonious balance that will tantalize your taste buds and leave you craving more.

Delicious Lemon Meringue Cannolis

Satisfy your sweet tooth with these Delicious Lemon Meringue Cannolis! This unique dessert features crispy cannoli shells filled with a zesty lemon ricotta mixture and topped with light, fluffy meringue. Perfect for special occasions or impressing guests, follow our step-by-step guide to create these showstopper treats at home. Elevate your dessert game with this mouthwatering recipe! #LemonMeringue #Cannolis #DessertRecipe #BakingFun #SweetTreats #ImpressiveDesserts #HomemadeDelight
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Ingredients
  

For the Cannoli Shells:

1 cup all-purpose flour

½ tablespoon granulated sugar

¼ teaspoon salt

1 tablespoon unsalted butter, softened

1 egg yolk

2 tablespoons white wine or vinegar

Oil, for frying

For the Lemon Filling:

1 cup ricotta cheese, drained

½ cup powdered sugar

Zest of 1 lemon

½ cup fresh lemon juice

1 teaspoon vanilla extract

For the Meringue Topping:

2 egg whites

½ teaspoon cream of tartar

½ cup granulated sugar

1 teaspoon vanilla extract

1 tablespoon cornstarch

For Garnish:

Lemon zest

Crushed graham crackers

Instructions
 

Prepare the Cannoli Shells:

    - In a mixing bowl, combine flour, sugar, and salt. Add the softened butter and mix well until crumbly.

      - Stir in the egg yolk and white wine (or vinegar), mixing until a dough forms. If too dry, add a little water.

        - Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

          Roll out the Dough:

            - On a floured surface, roll out the dough to about 1/8 inch thick. Cut into 4-inch circles.

              Fry the Cannoli Shells:

                - Heat oil in a deep fryer or heavy pot to 350°F (175°C). Wrap each dough circle around a cannoli mold, sealing the edges with a little water.

                  - Fry the shells until golden brown, about 2-3 minutes. Remove and let cool on a paper towel.

                    Prepare the Lemon Filling:

                      - In a mixing bowl, combine the ricotta cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract. Mix until smooth and creamy.

                        Make the Meringue Topping:

                          - In a clean bowl, whip the egg whites and cream of tartar until soft peaks form. Gradually add granulated sugar, continuing to whip until stiff peaks form. Add vanilla extract and cornstarch, mixing gently.

                            Assemble the Cannolis:

                              - Fill a piping bag with the lemon filling and pipe it into each cooled cannoli shell.

                                - Top each filled cannoli with a generous amount of meringue. You can use a kitchen torch to lightly toast the meringue for added flavor and presentation.

                                  Garnish and Serve:

                                    - Sprinkle crushed graham crackers and lemon zest over the meringue. Serve immediately for the best texture.

                                      Prep Time: 45 minutes | Total Time: 1 hour 30 minutes | Servings: 12 cannolis