Zesty Lemon Meringue Pie Cannolis

For the Meringue Topping:

• 3 large egg whites
• 1/4 tsp cream of tartar
• 6 tbsp granulated sugar
• 1/2 tsp vanilla extract

Step-by-Step Instructions

Follow these detailed steps to create your Zesty Lemon Meringue Pie Cannolis from scratch. Each component is carefully crafted to deliver the ultimate dessert experience.

1. Prepare the Cannoli Shells

1. In a medium mixing bowl, whisk together the flour, sugar, and salt.
2. Add the cubed butter and work it into the dry ingredients using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
3. Mix in the beaten egg and gradually add the white wine, kneading the dough until it is smooth and elastic.
4. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
5. Roll out the dough on a floured surface to about 1/8-inch thickness and cut out circles using a 4-inch cookie cutter.
6. Wrap each circle around a cannoli mold, sealing the edges with a dab of water.
7. Heat vegetable oil in a deep pot to 350°F (175°C) and fry the shells until golden brown. Remove and let cool completely before carefully sliding them off the molds.

2. Make the Lemon Filling

1. In a saucepan, combine the sugar, cornstarch, and salt.
2. Gradually whisk in the water until smooth, then cook over medium heat until the mixture begins to thicken and bubble.
3. Reduce the heat and stir a small amount of the hot mixture into the beaten egg yolks to temper them.
4. Return the tempered egg yolks to the saucepan, cooking for an additional 2 minutes while stirring constantly.
5. Remove from heat and stir in the lemon juice, zest, and butter until fully incorporated.
6. Let the lemon filling cool completely before transferring it to a piping bag.

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