Ingredients:

  • 8 oz cream cheese, softened
  • 1/2 cup lemon curd
  • 1/4 cup powdered sugar
  • 1/2 cup heavy whipping cream, cold
  • 1 tsp lemon juice
  • 1 tbsp lemon zest
  • 2 large egg whites, room temperature
  • 1/2 cup granulated sugar
  • 1/4 tsp cream of tartar
  • 1 pinch salt
  • 12 pre-made cannoli shells

Instructions:

  1. Beat the softened cream cheese and powdered sugar until smooth and lump-free. Fold in the lemon curd, lemon juice, and zest.
  2. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the lemon mixture until a velvety, uniform consistency is achieved. Transfer to a piping bag.
  3. Whisk egg whites, cream of tartar, and salt until frothy. Gradually add granulated sugar while beating on high speed until glossy, stiff peaks form. Transfer to a piping bag with a star tip.
  4. Pipe the lemon cream cheese filling into both ends of each shell until plump.
  5. Pipe a small swirl of meringue on the exposed ends. Use a kitchen torch to lightly brown the meringue until toasted and golden-brown.