Mix the flour, sugar and salt in a large bowl.

Incorporate Butter:

Crumble the cold butter into the flour mixture using your hands, a fork, or two knives. Alternatively, use a food processor to mix until it resembles coarse crumbs.

Add Wet Ingredients:

Incorporate vinegar and eggs into the mixture until a dough forms.

Chill the Dough:

Flatten the dough, wrap it in plastic, and freeze for at least 50 minutes.

Roll and Cut:

Take a portion of the chilled dough and roll it to a 1/4-inch thickness. Cut into rounds using a 3-inch round cutter. Repeat with the remaining dough.

Shape Cannoli Shells:

Cover a cannoli tube with the dough, brush with beaten egg, and seal. Repeat the process with the remaining dough.

Heat Oil:

In a large, heavy pot or Dutch oven, heat a few inches of vegetable oil to 365°F over medium-high heat.

Fry Cannoli Shells:

Using a spider strainer or tongs, fry the dough-wrapped molds in the heated oil for 5 minutes. Avoid overcrowding the pan.

Cool Shells:

Remove shells from the oil and place them on tissue paper to cool. Fry the rest of the shells similarly.

Remove Molds:

Once the pastry shells are cool, gently squeeze and twist to release the metal molds.

Let Shells Cool Completely:

Allow the cannoli shells to cool entirely before filling.

Drain Ricotta:

Wrap the ricotta in cheesecloth and leave overnight in a container to drain.

In a separate bowl, mix the drained ricotta with powdered sugar.

Add Flavors:

Incorporate lemon zest and chocolate chips into the ricotta mixture, ensuring uniform distribution.

Fill Cannoli Shells:

Cut a 1/2-inch piece from the corner of a disposable pastry bag. Pipe half of the ricotta cream into a shell, and pour the remaining through the opposite end. Repeat with the rest of the shells.