Instructions:
Step 1: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Fold in half of the lemon curd gently to create a smooth, lemony cream. Set aside.
Step 2: In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff peaks form. Gently fold in the lemon zest and the remaining lemon curd to create the meringue.
Step 3: Carefully fill each cannoli shell with the lemon cream mixture using a piping bag. Then pipe the lemon meringue into each end of the cannoli for a beautiful, fluffy finish.
Step 4: Use a kitchen torch to lightly toast the meringue ends until golden brown (optional but highly recommended).
Step 5: Dust with powdered sugar and serve with lemon wedges for a bright, zesty presentation.
Storage Information:
Store filled cannoli in the refrigerator for up to 2 days. For best results, fill the shells just before serving to maintain their crispiness. Unfilled shells can be stored in an airtight container at room temperature for up to 1 week.
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