Step 1: Prepare the Lemon Filling

• In a mixing bowl, beat the mascarpone cheese until smooth.
• Add the lemon curd to the mascarpone and mix until fully combined, ensuring the texture is creamy and uniform.
• In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form. You’ll know it’s ready when the whipped cream holds its shape and doesn’t slide down the whisk.
• Gently fold the whipped cream into the lemon mascarpone mixture, making sure not to deflate the whipped cream too much. The goal is to keep the light and airy texture intact.
• Transfer the lemon filling into a piping bag and refrigerate it while you prepare the meringue and cannoli shells. The cool filling will be easier to pipe into the shells.

Step 2: Make the Meringue

• In a clean bowl, whip the egg whites and cream of tartar on medium speed until soft peaks form. This means the peaks will gently bend over when you lift the whisk out of the bowl.
• Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat the mixture on high speed. The goal is to create stiff, glossy peaks. Keep beating until the meringue has a smooth and shiny appearance.
• Once the meringue reaches stiff peaks, mix in the vanilla extract for added flavor.

Step 3: Assemble the Cannolis

• Take the cannoli shells (store-bought or homemade) and pipe the lemon filling into both ends of each shell. Make sure the filling is evenly distributed throughout the shell. If you’re using store-bought shells, be gentle when filling them, as they can break easily.
• Using another piping bag or spoon, carefully pipe or spread the meringue on top of each cannoli, ensuring the meringue covers the entire length of the shell. This step is what gives the cannolis their signature golden brown topping after torched.

Step 4: Torch the Meringue

• Using a kitchen torch, carefully torch the meringue until golden brown. Keep the torch moving to avoid burning any areas. The meringue should have a light, crisp texture and a toasted appearance. If you don’t have a kitchen torch, you can also place the cannolis under a broiler for a few minutes, but keep a close eye on them to prevent burning.
• Be cautious and go slow, as you want the meringue to caramelize without overdoing it.

Step 5: Serve and Enjoy

• Once your Lemon Meringue Pie Cannolis are beautifully toasted, serve them immediately for the best crispy texture.
• If you’re making them ahead of time, you can store the filled cannolis in the refrigerator for up to 24 hours. Just be aware that the cannoli shells may soften slightly as they sit, so they’re best enjoyed fresh!