Zesty Lemon Meringue Pie Cannolis

Zesty Lemon Meringue Pie Cannolis are a creative and delicious twist on the classic lemon meringue pie! These cannolis are filled with a tangy, lemony filling and topped with a light, fluffy meringue. They combine the crispy, sweet shell of a cannoli with the refreshing flavors of lemon meringue pie—perfect for a fun and unexpected dessert!

Here’s a recipe to make these irresistible Zesty Lemon Meringue Pie Cannolis:

Ingredients:

For the Cannoli Shells:

• 1 package cannoli shells (store-bought or homemade)
• 1 tbsp powdered sugar (for dusting)

For the Lemon Filling:

• 1/2 cup fresh lemon juice (about 2 lemons)
• Zest of 1 lemon
• 3/4 cup granulated sugar
• 3 large egg yolks
• 1 tbsp cornstarch
• 1/4 tsp salt
• 1/2 cup heavy cream
• 2 tbsp unsalted butter, cut into small pieces
• 1/4 tsp vanilla extract

For the Meringue:

• 3 large egg whites
• 1/2 cup granulated sugar
• 1/4 tsp cream of tartar
• 1 tsp vanilla extract

Instructions:

1. Make the Lemon Filling:

• In a medium saucepan, whisk together the lemon juice, lemon zest, granulated sugar, egg yolks, cornstarch, and salt.
• Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and starts to bubble (about 5-7 minutes).
• Once thickened, remove from heat and stir in the heavy cream, butter, and vanilla extract until the mixture is smooth and creamy.
• Transfer the lemon filling to a bowl, cover with plastic wrap, and refrigerate until fully chilled, about 2 hours.

2. Make the Meringue:

• In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
• Add the cream of tartar and continue to beat until stiff peaks form.
• Gradually add the sugar, a tablespoon at a time, while continuing to beat until the meringue is glossy and firm. Add the vanilla extract and mix to combine.

3. Assemble the Cannolis:

• Once the lemon filling has chilled, fill a piping bag with the lemon filling.
• Pipe the lemon filling into each cannoli shell, filling them generously.
• Pipe a swirl of meringue on top of each filled cannoli, creating a “cap” over the lemon filling.

4. Toast the Meringue:

• Preheat your oven’s broiler to high. Place the filled cannolis on a baking sheet lined with parchment paper.
• Carefully toast the meringue under the broiler for 1-2 minutes, or until golden brown. Keep a close eye on them to prevent burning.
• Alternatively, you can use a kitchen torch to brown the meringue evenly.

5. Serve:

• Dust the finished cannolis with a little powdered sugar for an extra touch of sweetness.
• Serve immediately for the freshest flavor and best texture.

Tips:

• You can use store-bought cannoli shells to save time, or make your own from scratch for a more homemade touch.
• If you prefer a more intense lemon flavor, you can increase the amount of lemon zest or add a little lemon extract to the filling.
• These cannolis are best served the same day for the crispest shells, but the lemon filling and meringue can be prepared in advance.

These Zesty Lemon Meringue Pie Cannolis are a perfect balance of sweet and tart, with a delightful mix of textures. Whether for a special occasion or just a fun dessert twist, they are sure to impress!