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6 whole eggs
3 1/2 cups sugar
9 oz. butter
1 box phyllo dough
2 cups melted butter
1 cup sugar
1 qt. heavy cream
2 tsp. cream of tartar
With a micro planer, remove zests from lemons and reserve. Squeeze all juice from lemons and place in medium stainless steel bowl.
Add eggs, sugar and butter to bowl. Place on a double boiler and cook curd over medium heat, stirring constantly. Cook curd until thickened and coats the back of spoon.
Remove from double boiler and cool in ice bath. Reserve in refrigerator until needed.
Remove phyllo dough from box and lay out 1/3 of dough on counter. Return rest of dough to box and refrigerate.
Cut dough into 3 equal parts lengthwise. Cover dough with lightly dampened towel. Remove one sheet at a time and lightly coat with butter and sprinkle with sugar. Repeat process 4 times and gently roll around metal cannoli cylinder.
Lightly spray outside of dough with butter and sprinkle with sugar. Repeat process until you have all cylinders covered. Bake at 350° until golden brown. Cool and gently remove from cylinders and reserve.
For every six ounces of lemon curd fold in 1 cup heavy cream whipped to stiff peaks and 1 tsp. cream of tartar. Place this mixture into a piping bag and pipe into cannoli shells.