Description
A unique twist on traditional cannoli, filled with a zesty lemon filling and topped with fluffy meringue.
Ingredients
- 1 package cannoli shells (store-bought or homemade)
- 1 cup fresh lemon juice
- Zest of 2 lemons
- 3/4 cup sugar
- 4 large eggs
- 1/4 cup unsalted butter
- 3 large egg whites
- 3/4 cup sugar (for meringue)
- 1/4 teaspoon cream of tartar
Instructions
- In a saucepan over low heat, whisk lemon juice, lemon zest, sugar, and eggs until thickened, about 10 minutes.
- Remove from heat and stir in butter until smooth. Let cool completely.
- Pipe cooled lemon filling into cannoli shells.
- Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.
- Pipe meringue generously onto filled cannoli.
- Lightly torch meringue until golden if desired.
- Chill until ready to serve.
Notes
- Ensure lemon filling is fully cooled before filling shells.
- Use kitchen torch carefully to avoid burning the meringue.
- Best served chilled.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian