Zesty Lemon Meringue Pie Cannolis

Instructions:

Prepare the Cannoli Shells:

In a large bowl, mix the flour, sugar, and salt. Add the cubed butter and work it into the flour mixture using your fingers or a pastry cutter until it resembles coarse crumbs.

Add the egg yolk and white wine, mixing until a dough forms. Knead the dough until smooth, wrap in plastic wrap, and refrigerate for 30 minutes.

Roll out the dough on a floured surface to about 1/8 inch thick. Cut into circles using a cookie cutter. Wrap each circle around a cannoli mold, sealing the edges with a bit of egg white.

Heat the vegetable oil in a deep fryer or a large pot to 350°F (175°C). Fry the dough-wrapped molds until golden brown, about 2-3 minutes. Remove and drain on paper towels. Carefully remove the cannoli shells from the molds.

Make the Lemon Curd:

In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, and eggs over medium heat. Add the butter and cook, stirring constantly, until the mixture thickens and coats the back of a spoon.

Remove from heat and strain through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until cool.

Prepare the Meringue:

In a large bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a t