Name: Lemon Meringue Pie Cannoli: A Bright, Creamy Twist on a Classic Dessert
Ingredients: 16 oz (450g) mascarpone cheese, cold; ½ cup (60g) powdered sugar (or keto-friendly alternative); Zest of 2 lemons; 3 tbsp fresh lemon juice; 1 tsp vanilla extract; Optional: 1–2 tbsp limoncello or lemon extract for extra zing; 12–14 store-bought or homemade cannoli shells; Mini marshmallows or piped meringue (see below); Optional: crushed graham cracker crumbs or candied lemon zest for garnish; 2 egg whites; ¼ tsp cream of tartar; ¼ cup granulated sugar (or monk fruit blend for keto); Pinch of salt

Ingredients

Scale

For the filling:

16 oz (450g) mascarpone cheese, cold
½ cup (60g) powdered sugar (or keto-friendly alternative)
Zest of 2 lemons
3 tbsp fresh lemon juice
1 tsp vanilla extract
Optional: 1–2 tbsp limoncello or lemon extract for extra zing

For assembly:

12–14 store-bought or homemade cannoli shells
Mini marshmallows or piped meringue (see below)
Optional: crushed graham cracker crumbs or candied lemon zest for garnish

For quick meringue topping (optional):

2 egg whites
¼ tsp cream of tartar
¼ cup granulated sugar (or monk fruit blend for keto)
Pinch of salt

Instructions

Make filling: In a bowl, beat mascarpone, powdered sugar, lemon zest, lemon juice, and vanilla until smooth and fluffy. Chill 30 min to firm up.
Fill cannoli: Just before serving, pipe or spoon filling into both ends of each cannoli shell (to prevent sogginess).
Add meringue topping (choose one):
- Easy version: Press a mini marshmallow onto each end of the filled cannoli. Use a kitchen torch to lightly caramelize.
- Classic meringue: Beat egg whites, cream of tartar, and salt until foamy. Gradually add sugar; whip to stiff, glossy peaks. Pipe small dollops onto filled cannoli ends. Torch or broil 1–2 min until golden.
Garnish with a sprinkle of graham cracker crumbs (for pie crust effect) or candied lemon zest.
Serve immediately—these are best fresh to maintain crisp shells!

Prep Time & Nutrition (per cannoli, makes 12):