A unique twist on traditional cannoli, filled with a zesty lemon filling and topped with fluffy meringue.

Scale

In a medium saucepan over low heat, combine lemon juice, lemon zest, sugar, and eggs. Stir constantly until the mixture thickens—about 10 minutes.
Remove from heat and add the butter, mixing until smooth. Let cool completely.
Once the lemon filling is cooled, use a piping bag (or a zip-lock bag with a corner cut off) to fill the cannoli shells generously.
In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form.
Pipe the meringue onto the filled cannoli as generously as you wish.
For an extra touch, use a kitchen torch to toast the meringue lightly until golden brown if desired.
Chill the cannoli until ready to serve. Enjoy these delightful treats chilled.

Ensure the lemon filling is completely cooled before filling the cannoli shells.
Use a kitchen torch carefully to avoid burning the meringue.
These cannoli are best served chilled.

Keywords: Lemon Meringue Pie Cannoli, dessert, Italian dessert, unique recipe