Description
This Zesty Lemon Meringue Pie Cannoli recipe combines crunchy cannoli shells with tangy lemon curd and fluffy toasted meringue. A perfect citrus dessert mashup, easy to make and ideal for spring or summer treats. Perfect for lemon lovers and party guests alike.
Ingredients
10 cannoli shells
1/2 cup fresh lemon juice
1 tablespoon lemon zest
4 egg yolks
1/2 cup granulated sugar
1 tablespoon cornstarch
4 tablespoons butter
3 egg whites
1/4 teaspoon cream of tartar
1/2 cup powdered sugar
Instructions
1. In a saucepan, whisk together egg yolks, sugar, lemon juice, and lemon zest.
2. Stir in cornstarch and cook over medium heat until thickened.
3. Remove from heat and whisk in butter until smooth.
4. Let curd cool, then refrigerate for at least 2 hours.
5. In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
6. Gradually add powdered sugar and beat until glossy stiff peaks form.
7. Transfer meringue to a piping bag.
8. Fill each cannoli shell with chilled lemon curd.
9. Pipe a swirl of meringue on top of each filled cannoli.
10. Lightly toast the meringue with a kitchen torch and serve.
Notes
Store lemon curd and meringue separately until ready to assemble.
Use fresh lemon juice for the brightest flavor.
Toast the meringue just before serving to keep the shells crisp.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cannoli
- Calories: 165
- Sugar: 15g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg