Description
A delightful fusion of classic Italian cannoli and tangy lemon meringue pie. Crisp pastry shells filled with silky lemon curd and topped with toasted meringue.
Ingredients
Scale
For the Crust:
- 12 pre-made cannoli shells
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup unsalted butter, cubed
- 3 large egg whites
- 1/2 cup granulated sugar (for meringue)
- 1/4 teaspoon cream of tartar
- Optional: powdered sugar for dusting
Instructions
1. Prepare the Crust:
- Prepare the lemon curd: In a heatproof bowl over simmering water, whisk together egg yolks, 1/2 cup sugar, lemon juice, and lemon zest. Cook, stirring constantly, until thickened (about 10 minutes). Remove from heat and stir in butter until smooth. Chill until firm.
- Fill the cannoli shells: Using a piping bag or small spoon, fill each cannoli shell with the chilled lemon curd. Set aside.
- Make the meringue: In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup sugar, beating until stiff and glossy peaks form.
- Top and toast: Spoon or pipe meringue onto the filled cannoli shells. Use a kitchen torch to lightly toast the meringue, or place under a broiler for 30-60 seconds (watch carefully).
- Serve immediately: Dust with powdered sugar if desired. Enjoy within a few hours for best texture.
Notes
For best results, fill shells just before serving to maintain crispness. You can toast meringue with a kitchen torch or under the broiler. The lemon curd can be made a day ahead and refrigerated.