Description
A delightful fusion dessert that combines the creamy, citrusy filling of a lemon meringue pie with the crispy, fried shell of a classic cannoli.
Ingredients
Scale
For the Crust:
- 12 pre-made cannoli shells
- 1 (14 oz) can sweetened condensed milk
- 3 large egg yolks
- 1/2 cup fresh lemon juice
- 2 tbsp lemon zest
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Mini chocolate chips for garnish (optional)
Instructions
1. Prepare the Crust:
- In a medium bowl, whisk together the sweetened condensed milk, egg yolks, fresh lemon juice, and lemon zest until smooth and thickened. Cover and refrigerate for at least 1 hour.
- In a separate chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the chilled lemon mixture until fully combined. Transfer this lemon meringue filling to a piping bag fitted with a large star tip.
- Just before serving, pipe the filling into both ends of each cannoli shell. Garnish the ends with mini chocolate chips if desired. Serve immediately.
Notes
You can customize the seasonings to taste.