Zesty Lemon Meringue Pie Cannolis
Ingredients:
For the cannoli shells:
1 package (8 oz) puff pastry sheets
1 egg, beaten (for egg wash)
Powdered sugar for dusting
For the lemon curd:
½ cup fresh lemon juice
1 tbsp lemon zest
½ cup granulated sugar
3 large egg yolks
¼ cup unsalted butter, cubed
For the meringue:
2 large egg whites
¼ cup granulated sugar
¼ tsp cream of tartar
½ tsp vanilla extract
Instructions:
Prepare the cannoli shells: Preheat your oven to 400°F (200°C). Roll out the puff pastry sheets and cut them into 1-inch wide strips. Wrap each strip around metal cannoli molds (or foil tubes), slightly overlapping the edges. Brush with egg wash and bake for 12-15 minutes until golden brown. Let them cool, then carefully remove from the molds. 
Make the lemon curd: In a saucepan, whisk together lemon juice, lemon zest, sugar, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes). Remove from heat and stir in cubed butter until smooth. Let it cool completely. 
Make the meringue: In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add the sugar, beating until stiff, glossy peaks form. Mix in vanilla extract. 
Fill the cannoli shells: Once the lemon curd has cooled, spoon it into a piping bag and pipe it into each cannoli shell, filling them halfway. 
Top with meringue: Use a separate piping bag to pipe the meringue on top of the lemon curd, creating a decorative swirl. You can lightly torch the meringue for a toasted effect or leave it soft. 
Finish and serve: Dust the cannolis with powdered sugar and enjoy the delightful combination of zesty lemon and fluffy meringue!
Prep Time: 25 min | Cooking Time: 15 min | Total Time: 40 min
Servings: 8 cannolis
