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Lemon Meringue Pie Cannolis

A delightful twist on classic cannolis, filled with tangy lemon curd and topped with fluffy meringue.

Ingredients

Scale

For the Crust:

  • 12 pre-made cannoli shells
  • 1 cup lemon curd (store-bought or homemade)
  • 3 large egg whites
  • 1/2 cup granulated sugar
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract
  • Powdered sugar for dusting

Instructions

1. Prepare the Crust:

  1. Gently fill each cannoli shell with lemon curd using a piping bag or small spoon. Set aside.
  2. In a clean, dry bowl, beat egg whites and cream of tartar until soft peaks form.
  3. Gradually add sugar and vanilla extract, continuing to beat until stiff peaks form.
  4. Pipe or spoon the meringue onto the filled cannolis.
  5. Use a kitchen torch to lightly brown the meringue or place under a broiler for 1-2 minutes.
  6. Dust with powdered sugar before serving.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett