Ingredients:
For the Cannoli Shells:
12 pre-made cannoli shells (store-bought or homemade)
Optional: powdered sugar for dusting
For the Lemon Curd Filling:
½ cup fresh lemon juice (about 2-3 lemons)
Zest of 2 lemons
¾ cup granulated sugar
4 large egg yolks
½ cup unsalted butter, cubed
For the Meringue:
4 large egg whites
½ cup granulated sugar
¼ teaspoon cream of tartar
½ teaspoon vanilla extract
Instructions:
Prepare the Lemon Curd:
In a medium saucepan, combine the lemon juice, lemon zest, sugar, and egg yolks. Cook over medium heat, whisking constantly until the mixture thickens, about 5-7 minutes. It should be thick enough to coat the back of a spoon.
Remove the saucepan from the heat and whisk in the cubed butter until the curd is smooth and creamy.
Transfer the lemon curd to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until completely chilled.
Fill the Cannoli Shells:
Once the lemon curd has chilled, spoon it into a piping bag fitted with a large round tip.
Pipe the lemon curd into both ends of each cannoli shell, filling them completely.
Place the filled cannolis on a tray and set aside.
Prepare the Meringue:
In a large, clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form. Add the vanilla extract and beat until just combined.
Top with Meringue:
Spoon the meringue into a piping bag fitted with a star tip.
Pipe the meringue onto each end of the filled cannolis, creating a decorative swirl.
Use a kitchen torch to lightly toast the meringue until golden brown, being careful not to burn the shells.
