Description
Imagine the crispy shell of a classic cannoli filled with tangy lemon curd and topped with toasted meringue. This dessert fusion is a treat you’ll want to try!
Ingredients
Scale
- 12 pre-made cannoli shells
- 2 fresh lemons (zested and juiced)
- ¾ cup sugar
- 4 egg yolks
- 4 tbsp unsalted butter (cubed)
- 1 pinch salt
- 4 egg whites
- ½ cup sugar
- ¼ tsp cream of tartar
Instructions
- Use store-bought shells to save time. If making homemade, fry the dough and allow it to cool completely.
- Zest and juice the lemons.
- In a medium saucepan, combine sugar, egg yolks, lemon juice, zest, and salt.
- Cook over medium heat, stirring constantly, until the mixture thickens (about 5 minutes).
- Remove from heat and stir in butter until smooth. Let the filling cool and thicken.
- Beat egg whites in a clean bowl until frothy.
- Gradually add sugar and cream of tartar, whipping until stiff peaks form.
- Use a piping bag to fill the cannoli shells generously with the lemon filling.
- Pipe or spoon meringue on top of each filled cannoli.
- Use a kitchen torch to toast the meringue to a golden brown. If you don’t have a torch, use your oven’s broiler for a few seconds.
- Serve immediately for the best crunch. Pair with fresh berries or a light dusting of powdered sugar for added flair.
Notes
- Fill Just Before Serving:
To keep the cannoli shells crispy, fill them with the lemon curd and meringue right before serving. This prevents sogginess and ensures the perfect crunch. - Toast Meringue Carefully:
If using a broiler instead of a kitchen torch, watch closely while toasting the meringue. It can burn quickly, so remove it as soon as it turns golden brown. - Chill the Lemon Filling:
Allow the lemon curd to cool completely before piping it into the shells. Chilled filling not only thickens better but also ensures a refreshing flavor contrast with the warm, toasted meringue.
- Prep Time: 20 MIN
- Cook Time: 10 MIN