Tangy Lemon Meringue Pie Cannolis Recipe

Tangy Lemon Meringue Pie Cannolis Recipe

Looking for a fun twist on a classic dessert? Combine the bright, tangy flavors of a lemon meringue pie with the crispy, indulgent goodness of cannoli shells, and you’ve got the Tangy Lemon Meringue Pie Cannolis. This recipe is the perfect fusion of two beloved desserts, and it’s sure to be a hit at your next gathering.

Ingredients:

For the Lemon Filling:

• 1 cup fresh lemon juice (about 4-5 lemons)
• Zest from 2 lemons
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 cups water
• 4 large egg yolks, beaten
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Meringue:

• 3 large egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract

For the Cannoli Shells:

• 12 store-bought or homemade cannoli shells (available at most grocery stores or Italian markets)

For Garnishing:

• Crushed graham crackers or crushed almonds (optional)
• Powdered sugar (optional)

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