1. Prepare the Cannoli Shells:
- In a large bowl, whisk together the flour, granulated sugar, salt, and ground cinnamon.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the milk, egg yolk, and white wine or lemon juice (if using) until the dough comes together. If the dough is too sticky, add a little more flour as needed.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. Roll and Shape the Shells:
- On a lightly floured surface, roll out the dough to about 1/8 inch thick.
- Cut the dough into 4-5 inch circles using a cookie cutter or a glass.
- Wrap each circle around a cannoli mold, sealing the edges with a little water or egg white to help them stick.
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
- Fry the cannoli shells in batches, turning occasionally, until they are golden brown and crispy, about 2-3 minutes.
- Remove from the oil and let them drain on paper towels. Carefully slide the molds out once the shells are cool enough to handle.
3. Prepare the Lemon Filling:
- In a mixing bowl, beat the heavy cream with an electric mixer until soft peaks form.
- Add the powdered sugar and vanilla extract, and continue beating until stiff peaks form.
- Gently fold in the lemon curd until well combined.
4. Prepare the Meringue:
- In a clean, dry mixing bowl, beat the egg whites with the cream of tartar using an electric mixer on medium speed until soft peaks form.
- Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form.
5. Assemble the Cannolis:
- Using a piping bag fitted with a star tip, pipe the lemon filling into each cannoli shell.
- Spoon or pipe the meringue over the lemon filling, creating a decorative swirl or peak.
6. Toast the Meringue (Optional):
- For a golden-brown meringue, use a kitchen torch to carefully toast the meringue peaks. Alternatively, place the filled cannolis under a broiler for a few seconds until the meringue is lightly browned. Watch closely to avoid burning.
7. Garnish and Serve:
- Dust the cannolis with powdered sugar and garnish with lemon zest or candied lemon peel if desired.
- Serve immediately for the best texture, or store in the refrigerator until ready to serve.
Tips for Success:
- Cannoli Shells: Ensure the oil is at the correct temperature to avoid greasy or undercooked shells. Let the shells cool completely before removing the molds.
- Lemon Filling: For a smoother filling, ensure the lemon curd is well blended with the whipped cream.
- Meringue: Make sure your mixing bowl and beaters are completely clean and dry before whipping the egg whites to achieve the best results.
Conclusion: Lemon Meringue Pie Cannolis bring together the tangy freshness of lemon with the crisp, sweet allure of cannoli shells. This inventive dessert is perfect for impressing guests or enjoying as a special treat. The combination of creamy lemon filling and fluffy meringue offers a delightful contrast in textures and flavors, making each bite a memorable experience. Enjoy these unique cannolis as a refreshing twist on classic desserts!