Zesty Lemon Meringue Pie Cannolis

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. This inventive twist on a classic dessert features a crispy cannoli shell filled with a tangy lemon curd and topped with a fluffy, toasted meringue. These cannolis are perfect for anyone who loves the combination of sweet and tart, with a little bit of crunch in every bite. Whether you’re looking to impress your guests or just want to try something new, these cannolis are sure to be a hit!

### Zesty Lemon Meringue Pie Cannolis Recipe

**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:**

1. **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.

2. **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.

3. **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.

4. **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.

5. **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.

### Conclusion

These Zesty Lemon Meringue Pie Cannolis are a delightful fusion of two beloved desserts. The tangy lemon curd, paired with the sweet, airy meringue and crispy cannoli shell, makes for a treat that’s both visually stunning and deliciously satisfying. Perfect for summer gatherings or any time you want to impress with a unique dessert, these cannolis are sure to become a favorite!

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.

Print Recipe Pin Recipe

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.