Step 1: Make the Cannoli Shell Dough

1. In a medium mixing bowl, combine the flour, sugar, and salt.
2. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
3. Add the beaten egg and white wine (or apple juice) gradually, mixing until the dough comes together. If the dough is too dry, add a teaspoon of liquid at a time until it forms a soft, smooth ball.
4. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

Step 2: Fry the Cannoli Shells

1. Roll out the chilled dough on a lightly floured surface until it’s about 1/8 inch thick. Use a round cookie cutter (about 4 inches in diameter) to cut out circles.
2. Wrap each circle around a metal cannoli mold, sealing the edges with a dab of beaten egg or water.
3. Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the shells in batches until golden brown, about 1–2 minutes per batch. Remove and drain on paper towels.
4. Once cooled, carefully slide the shells off the molds. Set them aside to cool completely.

Step 3: Prepare the Lemon Cream Filling

1. In a large bowl, whisk together the strained ricotta, mascarpone, powdered sugar, lemon curd, and lemon zest until smooth and creamy.
2. Transfer the mixture to a piping bag fitted with a round or star tip. Chill in the refrigerator for at least 15 minutes to firm up.

Step 4: Make the Meringue Topping

1. In a clean mixing bowl, whisk the egg whites and cream of tartar on medium speed until frothy.
2. Gradually add the sugar, one tablespoon at a time, while continuing to whisk. Increase the speed to high and beat until stiff, glossy peaks form. This should take about 5–7 minutes.
3. Transfer the meringue to a piping bag fitted with a star tip.

Step 5: Assemble the Lemon Meringue Pie Cannolis

1. Pipe the lemon cream filling into both ends of each cannoli shell, ensuring the filling reaches the center.
2. Pipe or dollop the meringue on top of the filled cannolis. Use a kitchen torch to gently toast the meringue until golden brown.
3. Garnish with lemon zest curls, crushed graham crackers, or a dusting of powdered sugar as desired.