Description
A unique twist on classic lemon meringue pie in a cannoli shell.
Ingredients
Scale
- 12 cannoli shells
- 1 cup lemon curd
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
- Zest of 1 lemon
Instructions
- Prepare the lemon curd and let it cool.
- In a bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Fold the lemon curd into the whipped cream gently.
- Fill the cannoli shells with the lemon cream mixture.
- In a separate bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add granulated sugar and beat until stiff peaks form.
- Pipe the meringue over the filled cannoli.
- Use a kitchen torch to lightly brown the meringue.
- Garnish with lemon zest before serving.
Notes
- Use fresh lemon juice for the best flavor.
- Store filled cannoli in the refrigerator for up to 2 hours.
- For a sweeter filling, adjust powdered sugar to taste.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and torching
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoli
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: zesty lemon meringue pie cannolis