Prepare the Cannoli Shells: If making homemade cannoli, roll out your dough, cut into circles, and fry until golden brown. If using store-bought, skip this step.

Make the Lemon Filling: In a saucepan, combine 1 cup of sugar and cornstarch. Add in the lemon juice and zest. Stir until smooth. Bring it to a low boil while continuously stirring, then add in the egg yolks and butter. Remove from heat and let cool.

Whip the Egg Whites: In a clean bowl, beat the egg whites until soft peaks form. Gradually add ½ cup of sugar, beating until stiff peaks begin to form. Fold gently into your cooled lemon filling to create a fluffy filling.

Fill the Cannoli: Using a piping bag or spatula, fill each cooled cannoli shell with the lemon filling.

Make the Meringue Topping: Transfer the remaining egg whites to a clean bowl and whip until soft peaks form once more. Pipe the meringue on top of the filled cannoli.

Toast the Meringue: Use a kitchen torch to lightly brown the meringue tip. If you don’t have one, place under a broiler for a few seconds, watching closely to avoid burning.

Garnish and Serve: Finish with a sprinkle of lemon zest or a drizzle of lemon syrup, and serve immediately.