Make the Cannoli Shells:

In a large bowl, combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.

In a small bowl, whisk together egg, wine, and vinegar. Gradually add to the flour mixture and knead until a smooth dough forms (about 5–7 minutes).

Wrap dough in plastic wrap and chill for at least 1 hour.

Roll dough thin (about 1/8 inch) and cut into 4-inch circles. Wrap around cannoli tubes, sealing the edge with a bit of egg white.

Heat oil in a deep fryer or pot to 350°F (175°C). Fry shells in batches until golden brown, about 2–3 minutes. Drain and cool on paper towels. Carefully slide shells off the tubes.

Prepare the Lemon-Ricotta Filling:
6. In a medium bowl, mix together the ricotta, lemon curd, powdered sugar, vanilla extract, and lemon zest until smooth.
7. Transfer filling to a piping bag and refrigerate for at least 30 minutes to firm up.

Make the Meringue:
8. In a clean, grease-free bowl, beat egg whites and cream of tartar until soft peaks form.
9. Gradually add sugar while beating, and continue to whip until stiff, glossy peaks form. Beat in vanilla extract.

Assemble the Cannoli:
10. Pipe the chilled lemon-ricotta filling into both ends of each cannoli shell.
11. Spoon or pipe meringue over the top or ends of the cannoli, and lightly torch using a kitchen torch until golden brown.
12. Serve immediately, or chill for up to 2 hours before serving.