01/23/2025
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๐ญ๐ฒ๐๐๐ ๐๐ฒ๐บ๐ผ๐ป ๐ ๐ฒ๐ฟ๐ถ๐ป๐ด๐๐ฒ ๐ฃ๐ถ๐ฒ ๐๐ฎ๐ป๐ป๐ผ๐น๐ถ๐ ๐๐ฐ
A delicious twist on a classic Italian dessert! These crisp cannoli shells are filled with tangy lemon curd and topped with fluffy, toasted meringue for a dessert thatโs as stunning as it is tasty.
Ingredients:
For the Cannoli Shells:
12 pre-made cannoli shells (store-bought or homemade)
Optional: powdered sugar for dusting
For the Lemon Curd Filling:
ยฝ cup fresh lemon juice (2-3 lemons)
Zest of 2 lemons
ยพ cup granulated sugar
4 large egg yolks
ยฝ cup unsalted butter, cubed
For the Meringue:
4 large egg whites
ยฝ cup granulated sugar
ยผ tsp cream of tartar
ยฝ tsp vanilla extract
Instructions:
Make the Lemon Curd:
Combine lemon juice, zest, sugar, and egg yolks in a saucepan.
Cook over medium heat, whisking constantly, until thickened (5-7 minutes).
Remove from heat and whisk in butter until smooth.
Cover with plastic wrap on the surface to prevent a skin from forming and refrigerate until chilled.
Fill the Cannoli Shells:
Spoon chilled lemon curd into a piping bag with a large round tip.
Pipe curd into both ends of each cannoli shell, ensuring they're fully filled.
Prepare the Meringue:
In a clean bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
Gradually add sugar, one tablespoon at a time, beating on high until stiff, glossy peaks form.
Mix in vanilla extract.
Top with Meringue:
Pipe decorative swirls of meringue onto each end of the cannolis.
Use a kitchen torch to lightly toast the meringue until golden brown.
Optional:
Dust with powdered sugar before serving for extra sweetness.
Pro Tip: For added flair, garnish with a lemon zest curl or sprinkle crushed graham crackers on top for a pie-inspired finish.
These cannolis are a show-stopping dessert for any occasion!
Enjoy!!!
