Lemon Meringue Pie Cannoli

Prepare the Cannoli Shells:

In a large bowl, combine the flour, sugar, and salt.

Cut in the cold butter until the mixture resembles coarse crumbs.

Add the egg yolks and Marsala wine, mixing until the dough comes together.

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roll out the dough on a lightly floured surface to a 1/8-inch thickness. Cut into 4-inch circles.

Wrap the dough circles around cannoli forms, sealing the edges with a bit of water.

Heat oil in a deep fryer or heavy saucepan to 350°F (175°C). Fry the dough-wrapped forms until golden brown, about 2-3 minutes.

Remove cannoli shells from the oil and drain on paper towels. Let cool completely before removing the forms. Dust with powdered sugar.

Prepare the Lemon Filling:

In a medium saucepan, combine the sugar, cornstarch, and salt.

Gradually whisk in the water until smooth.

Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute, then remove from heat.

Prep Time: 30 minutes

Cooking Time: 40 minutes

Total Time: 1 hour 10 minutes

Servings: 12 cannoli