Zesty Lemon Meringue Pie Cannolis

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.