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Zesty Lemon Meringue Pie Cannolis Recipe
- In a medium saucepan, combine the lemon juice, lemon zest, sugar, and egg yolks. Cook over medium heat, whisking constantly until the mixture thickens, about 5-7 minutes. It should be thick enough to coat the back of a spoon.
- Remove the saucepan from the heat and whisk in the cubed butter until the curd is smooth and creamy.
- Transfer the lemon curd to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until completely chilled.
2. **Fill the Cannoli Shells:**
- Once the lemon curd has chilled, spoon it into a piping bag fitted with a large round tip.
- Pipe the lemon curd into both ends of each cannoli shell, filling them completely.
- Place the filled cannolis on a tray and set aside.
