Description
A delightful twist on two classic desserts, combining the bright and tangy flavors of lemon meringue pie with crispy cannoli shells filled with creamy lemon curd and topped with fluffy meringue.
Ingredients
Scale
- 12 pre-made cannoli shells
- Powdered sugar (optional, for dusting)
- 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
- 4 large egg whites
- 1/2 cup granulated sugar (for meringue)
- 1/4 teaspoon cream of tartar
- 1/2 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). Remove from heat and whisk in the cubed butter until smooth. Cover with plastic wrap and refrigerate until chilled.
- Fill the Cannoli Shells: Spoon chilled lemon curd into a piping bag. Pipe the curd into both ends of each cannoli shell. Set aside.
- Prepare the Meringue: Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form. Add vanilla extract and mix until just combined.
- Top with Meringue: Pipe meringue onto the ends of filled cannolis. Use a kitchen torch to lightly toast until golden brown.
- Optional: Dust with powdered sugar before serving.
Notes
Serve chilled for the best experience. Store any leftovers in an airtight container in the refrigerator. Best enjoyed within 2 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cannoli
- Calories: 300
- Sugar: 14g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: lemon, meringue, cannoli, dessert, pie, refreshing, citrus