Lemon Meringue Pie Cannolis
Zesty Lemon Meringue Pie Cannolis with a Flaky Twist
Ingredients:
For the Cannoli Shells:
12 cannoli shells (store-bought or homemade)
For the Lemon Meringue Filling:
1 cup lemon curd
1 cup whipped cream
Zest of 1 lemon (for garnish)
For the Meringue Topping:
3 egg whites
1/2 cup granulated sugar
1/2 tsp cream of tartar
Directions:
For the Meringue Topping:
In a clean mixing bowl, beat the egg whites with an electric mixer on medium speed until frothy.
Add cream of tartar and continue to beat until soft peaks form.
Gradually add the granulated sugar, a tablespoon at a time, while continuing to beat on high speed until stiff peaks form and the sugar is dissolved. Set aside.
For the Lemon Meringue Filling:
In a separate mixing bowl, combine the lemon curd and whipped cream. Mix until smooth and well combined.
Assembly:
Fill a piping bag fitted with a large star tip with the lemon meringue filling.
Pipe the filling into each cannoli shell, filling from both ends until evenly filled.
Using a piping bag or spoon, pipe or spoon the meringue topping onto each filled cannoli.
Optionally, use a kitchen torch to lightly brown the meringue topping.
Garnish with lemon zest before serving.
Serve immediately or refrigerate until ready to serve.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: 200 kcal | Servings: 12 cannolis
