Lemon Meringue Pie Cannolis

For the Lemon Curd Filling

• 1/2 cup fresh lemon juice (about 2-3 lemons)
• Zest of 1 lemon
• 3/4 cup sugar
• 4 egg yolks
• 1/2 cup unsalted butter, cut into cubes
• Pinch of salt

For the Meringue

• 4 egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract

Directions for Making Lemon Meringue Pie Cannolis

Step 1: Make the Lemon Curd

1. Heat the Lemon Curd Ingredients: In a small saucepan, whisk together the lemon juice, lemon zest, sugar, egg yolks, and a pinch of salt.
2. Cook Until Thickened: Place the saucepan over medium heat and add the butter, stirring constantly. Cook for about 7-10 minutes, until the mixture thickens and coats the back of a spoon.
3. Strain and Cool: Remove from heat and strain the lemon curd through a fine mesh sieve to remove any lumps. Let it cool completely in the refrigerator for at least 1 hour.

Step 2: Prepare the Meringue

1. Whip Egg Whites: In a clean, dry bowl, use a hand mixer or stand mixer to beat the egg whites and cream of tartar on medium speed until soft peaks form.
2. Add Sugar Gradually: Slowly add sugar, one tablespoon at a time, while continuing to beat the egg whites. Increase the speed to high and beat until stiff peaks form. Stir in the vanilla extract.
3. Set Aside: Keep the meringue in the fridge while you assemble the cannolis.

Step 3: Assemble the Cannolis

1. Fill the Cannoli Shells: Using a piping bag or spoon, carefully fill the cannoli shells with the chilled lemon curd. Be sure not to overfill to prevent the shells from getting soggy.
2. Top with Meringue: Spoon or pipe the meringue onto the open ends of each filled cannoli. You can pipe a decorative swirl for an elegant look.
3. Toast the Meringue: Use a kitchen torch to lightly toast the meringue until golden brown. If you don’t have a torch, you can place the cannolis under a broiler for just a minute—watch them closely so they don’t burn.

Step 4: Serve and Enjoy!

Once your Lemon Meringue Pie Cannolis are assembled, serve them immediately to maintain the crispiness of the shells. These cannolis are best enjoyed fresh, but if you need to store them, see the tips below.

Kitchen Equipment You’ll Need

• Small saucepan
• Whisk
• Hand or stand mixer
• Piping bag (optional, but recommended)
• Fine mesh sieve
• Kitchen torch (for toasting the meringue)
• Baking sheet (if using broiler for meringue)

Tips for Making the Best Cannolis

• Use Fresh Lemons: Fresh lemon juice and zest are key to getting that bright, citrusy flavor in the lemon curd. Bottled lemon juice just doesn’t compare.
• Chill the Lemon Curd: Make sure the lemon curd is fully cooled before filling the cannoli shells to avoid sogginess.
• Stabilize the Meringue: The cream of tartar helps stabilize the egg whites and keeps the meringue from collapsing. Don’t skip this step!
• Toast the Meringue Carefully: Whether you’re using a torch or a broiler, watch the meringue closely to prevent burning. You want it golden brown, not scorched.

Variations and Recipe Swaps

• Lemon and Lime Twist: For a unique twist, substitute half of the lemon juice with fresh lime juice for a lemon-lime curd filling.
• Berry Delight: Add a few fresh raspberries or blueberries inside each cannoli for a pop of color and flavor.
• Coconut Meringue: Add a sprinkle of shredded coconut on top of the meringue before toasting for a tropical flair.
• Chocolate Dipped: Dip the ends of the cannoli shells in melted white or dark chocolate before filling them for an extra indulgent touch.

How to Store Leftovers

While these Lemon Meringue Pie Cannolis are best served fresh, you can store any leftovers as follows:

• Refrigerator: Store the filled cannolis in an airtight container in the fridge for up to 1 day. The shells will soften slightly, but they’ll still be delicious.
• Separate Storage: If you want to prepare them ahead of time, store the lemon curd and meringue separately in the fridge, and fill the cannoli shells just before serving to keep them crisp.