Zesty Lemon Cannoli: Sweet & Tangy Delight

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When it comes to classic Italian pastries, cannolis hold a special place in many hearts. But what if you could take the traditional recipe and add a burst of tangy freshness? Enter the Zesty Lemon Cannoli — a delightful twist on the beloved dessert that combines the richness of creamy lemon curd with the sweetness of toasted meringue. With their crisp shells, zesty filling, and marshmallowy topping, these cannolis are more than just a treat; they’re an experience in every bite.

This recipe offers a refreshing take on the usual cannoli filling by replacing the traditional ricotta with homemade lemon curd. The result is a dessert that’s rich, creamy, and brimming with bright, citrusy flavor. Topped with delicate, toasted meringue swirls, each bite of these cannolis is a perfect balance of tart and sweet. Ideal for any occasion, these lemon cannolis are sure to impress guests or add a sophisticated touch to any sweet table.

Recipe: Zesty Lemon Cannoli Delights

Ingredients

For the Cannoli Shells:

• 12 premade cannoli shells (optional substitutes: fill with fruit or cream cheese)
• Powdered sugar (optional for dusting)

For the Lemon Curd Filling:

• 1/2 cup fresh lemon juice (about 2-3 lemons)
• Zest of 2 lemons
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1/2 cup unsalted butter, cubed

For the Meringue:

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

Directions

Step 1: Make the Lemon Curd

1. In a medium saucepan, whisk together the lemon juice, zest, granulated sugar, and egg yolks until well combined.
2. Cook the mixture over medium heat, stirring constantly, for 5-7 minutes, or until the curd thickens.
3. Remove from heat and stir in the cubed butter until smooth and creamy.
4. Cover the curd with plastic wrap to prevent a skin from forming, and chill in the refrigerator until fully set.

Step 2: Fill the Cannoli Shells

1. Once the lemon curd has chilled, transfer it to a piping bag fitted with a round tip.
2. Carefully pipe the lemon curd into both ends of each cannoli shell until they are fully filled.

Step 3: Prepare the Meringue

1. In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
2. Gradually add the sugar, one tablespoon at a time, while continuing to beat on high speed until stiff peaks form.
3. Gently fold in the vanilla extract.

Step 4: Top with Meringue

1. Spoon the meringue into a piping bag with a star tip.
2. Pipe a swirl of meringue onto both ends of each filled cannoli.
3. Use a kitchen torch to toast the meringue until golden brown, adding a visually stunning finish and a touch of toasted sweetness.

Serving Suggestions Dust the finished cannolis with powdered sugar for a classic look, or serve them with fresh berries for a pop of color. Serve them chilled for a refreshing dessert that’s as visually beautiful as it is delicious.

Tips To create an egg-free version, replace eggs in the lemon curd and meringue with a plant-based egg substitute. And if you’re using a blowtorch for the meringue, remember to toast until it’s just light brown to avoid burning. Enjoy these delightful lemon cannolis as a dessert that’s both bright and creamy, perfect for summer gatherings or any time you crave a zesty treat!

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