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Zesty Lemon Meringue Pie Cannolis Recipe

Imagine the bright, refreshing flavor of lemon meringue pie combined with the crisp, flaky texture of a traditional Italian cannoli. That's exactly what you get with these Zesty Lemon Meringue Pie Cannolis.
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Ingredients
  

  • For the Cannoli Shells:
  • - 12 pre-made cannoli shells store-bought or homemade
  • - Optional: powdered sugar for dusting
  • #### For the Lemon Curd Filling:
  • - ½ cup fresh lemon juice about 2-3 lemons
  • - Zest of 2 lemons
  • - ¾ cup granulated sugar
  • - 4 large egg yolks
  • - ½ cup unsalted butter cubed
  • #### For the Meringue:
  • - 4 large egg whites
  • - ½ cup granulated sugar
  • - ¼ teaspoon cream of tartar
  • - ½ teaspoon vanilla extract

Instructions
 

  • Prepare the Lemon Curd:**
  • - In a medium saucepan, combine the lemon juice, lemon zest, sugar, and egg yolks. Cook over medium heat, whisking constantly until the mixture thickens, about 5-7 minutes. It should be thick enough to coat the back of a spoon.
  • - Remove the saucepan from the heat and whisk in the cubed butter until the curd is smooth and creamy.
  • - Transfer the lemon curd to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until completely chilled.
  • **Fill the Cannoli Shells:**
  • - Once the lemon curd has chilled, spoon it into a piping bag fitted with a large round tip.
  • - Pipe the lemon curd into both ends of each cannoli shell, filling them completely.
  • - Place the filled cannolis on a tray and set aside.
  • **Prepare the Meringue:**
  • - In a large, clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
  • - Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form. Add the vanilla extract and beat until just combined.
  • **Top with Meringue:**
  • - Spoon the meringue into a piping bag fitted with a star tip.
  • - Pipe the meringue onto each end of the filled cannolis, creating a decorative swirl.
  • - Use a kitchen torch to lightly toast the meringue until golden brown, being careful not to burn the shells.
  • **Serve:**
  • - Optionally, dust the cannolis with powdered sugar for an extra touch of sweetness.
  • - Serve the Zesty Lemon Meringue Pie Cannolis immediately, or store them in the refrigerator until ready to serve.