Lemon Meringue Pie Cannolis

Here’s a recipe for Lemon Meringue Pie Cannolis, a refreshing and zesty summer dessert!

Ingredients

For the cannoli shells:

• 12 store-bought cannoli shells (or homemade, if desired)

For the lemon filling:

• 1 cup (240ml) heavy whipping cream, cold
• 1 cup (250g) lemon curd (store-bought or homemade)
• ½ cup (60g) powdered sugar
• 1 tsp vanilla extract

For the meringue topping:

• 2 large egg whites
• ½ cup (100g) granulated sugar
• ¼ tsp cream of tartar
• ½ tsp vanilla extract

Instructions

1. Prepare the lemon filling

1. In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.
2. Gently fold in the lemon curd and vanilla extract until smooth and creamy.
3. Transfer the mixture to a piping bag and refrigerate until ready to use.

2. Fill the cannoli shells

1. Pipe the lemon filling into each cannoli shell from both ends, ensuring they are fully filled.
2. Place the filled cannolis on a tray and refrigerate while you prepare the meringue.

3. Make the meringue topping

1. In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form.
2. Gradually add the granulated sugar, one tablespoon at a time, while beating. Continue until stiff, glossy peaks form.
3. Mix in the vanilla extract.

4. Top the cannolis with meringue

1. Spoon or pipe the meringue onto one or both ends of the filled cannolis.
2. Use a kitchen torch to lightly toast the meringue until golden.

5. Serve and enjoy

1. Serve immediately for the best texture, or refrigerate for up to 2 hours.
2. Garnish with a sprinkle of lemon zest for an extra pop of flavor.

Tips

• For extra flair, dip the ends of the cannoli shells in white chocolate and let it set before filling.
• If you don’t have a torch, you can briefly broil the meringue-topped cannolis in the oven on low heat.

Enjoy these citrusy, creamy treats—a perfect dessert to brighten up any summer day!