Make the Lemon Meringue Filling:

• In a large mixing bowl, combine the lemon curd, cream cheese, powdered sugar, and vanilla extract.

• Use a hand mixer or stand mixer to beat until smooth and well combined.

• Add the lemon zest and mix again.

• In a separate chilled mixing bowl, whip the heavy whipping cream until stiff peaks form.

• Gently fold the whipped cream into the lemon mixture until fully incorporated. Set the filling aside.

Prepare the Meringue:

• In a clean, dry mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.

• Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat on high speed.

• Continue whipping until stiff peaks form and the meringue is glossy. Add the vanilla extract and beat for another few seconds to combine.

Assemble the Cannoli Rolls:

• Using a piping bag or a spoon, fill each cannoli shell with the lemon meringue filling, being careful not to overfill.

• Pipe or spoon the meringue onto the top of each filled cannoli, covering the filling entirely.

• Use a kitchen torch to gently toast the meringue until golden brown (if you don’t have a kitchen torch, you can place the cannolis under the broiler for 1-2 minutes, but watch them carefully so they don’t burn).

Garnish and Serve:

• Once the meringue is toasted, sprinkle with additional lemon zest and crushed graham crackers for added texture and flavor.

• Serve immediately or chill in the fridge for 30 minutes for a colder dessert.