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Lemon Meringue Pie Cannoli

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A delightful twist on the classic lemon meringue pie, transformed into a fun and crispy cannoli.

Ingredients

Scale
  • 1 package of cannoli shells
  • 1 cup lemon curd
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • Zest of 1 lemon
  • Pinch of salt

Instructions

  1. Create the Zesty Lemon Filling: In a mixing bowl, combine the luscious lemon curd with the whipped heavy cream. To whip the cream, start by beating it with powdered sugar and vanilla extract until stiff peaks form. Gently fold the whipped cream into the lemon curd until fully combined and creamy.
  2. Fill the Cannoli Shells: Transfer your rich lemon filling into a piping bag to make filling the cannoli shells a breeze. Gently squeeze the filling into each cannoli shell, being careful not to overfill, which could cause them to burst.
  3. Whip Up the Meringue: In another clean bowl, beat the egg whites with cream of tartar until soft peaks begin to form. Gradually add the granulated sugar one spoonful at a time, while continuing to beat until the mixture holds stiff peaks. The meringue should look glossy and feel light as air.
  4. Pipe the Meringue Decoratively: Using a piping bag, elegantly pipe or spread the fluffy meringue over the filled cannoli, creating peaks and swirls that will make this dessert look even more enticing.
  5. Perfect the Finish: Use a kitchen torch to lightly brown the meringue, creating a beautifully golden hue. If you don’t have a torch, you can also place the cannoli under a broiler for a few minutes—keeping a close eye to prevent burning!
  6. Zest and Present: Sprinkle the Cannoli with fresh lemon zest for added color and zing before serving immediately.

Notes

Best enjoyed fresh; fill shells just before serving to keep them crispy.

Nutrition

Find it online: https://thestationrecipes.com/lemon-meringue-pie-cannoli/

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