Lemon Meringue Pie Cannoli
Equipment
- 1 Mixing bowl
- 1 Electric mixer
- 1 Saucepan
- 1 Baking sheet
- 1 piping bag
- 12 Cannoli molds
Ingredients
- 12 Cannoli shells
- 1 cup Heavy cream
- 1/2 cup Lemon curd
- 1/4 cup Powdered sugar
- 3 Egg whites
- 1/4 cup Granulated sugar
- 1 tsp Lemon zest
- 1/2 tsp Vanilla extract
- 1 pinch Salt
Instructions
- In a mixing bowl, whip the heavy cream until soft peaks form.
- Gently fold the lemon curd into the whipped cream until combined.
- Transfer the lemon cream mixture into a piping bag.
- Fill each cannoli shell with the lemon cream mixture, leaving space for meringue.
- In a clean mixing bowl, beat egg whites with a pinch of salt until soft peaks form.
- Gradually add granulated sugar to the egg whites, continuing to beat until stiff peaks form.
- Add vanilla extract and gently fold in the lemon zest.
- Transfer the meringue into a separate piping bag.
- Pipe the meringue onto the filled cannoli shells.
- Preheat the broiler of your oven.
- Place the filled cannoli on a baking sheet and broil until the meringue is golden brown, about 2 minutes.
- Allow the cannoli to rest and cool for at least 1 hour before serving.
Notes
For optimal results, ensure that the mixing bowl and beaters are clean and free of any grease before whipping the egg whites, as this will help achieve the desired meringue consistency. Additionally, be mindful of the broiling step as it only takes a short time for the meringue to brown, so keep a close eye on it to prevent burning. Adjust the lemon curd to taste if you prefer a more or less intense lemon flavor.
Tried this recipe?Let us know how it was!