These no-bake mini cannoli are filled with a luscious lemon curd and whipped cream blend, folded with fluffy meringue for a light and tangy twist.

12 mini cannoli shells

1 cup lemon curd (store-bought or homemade)

1 cup whipped cream

2 tbsp powdered sugar

½ tsp vanilla extract

2 large egg whites

¼ cup granulated sugar

Zest of 1 lemon

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Mix lemon curd and whipped cream until smooth.

Fold in powdered sugar and vanilla extract.

In a separate bowl, beat egg whites to stiff peaks, adding granulated sugar gradually until glossy.

Gently fold meringue into the lemon cream mixture until just combined.

Spoon or pipe the filling into each cannoli shell.

Garnish with lemon zest and serve immediately or chill for up to 2 hours.

Add a splash of limoncello for a boozy version.

Decorate ends with chopped pistachios or mini chocolate chips.

Use tart shells or puff pastry cups if cannoli shells are unavailable.