Step 1: Preheat oven and prep dough
Preheat your oven to 400°F (200°C). Roll out the pie dough circles and cut them into 4-inch strips or ovals wide enough to wrap around cannoli molds.

Step 2: Wrap dough and brush with egg wash
Lightly grease metal cannoli molds. Wrap dough strips around each mold, overlapping slightly. Seal the edges with a dab of water. Mix the egg with 1 tsp of water and brush the outsides of the dough for a golden finish.

Step 3: Bake the cannoli shells
Place wrapped molds seam-side down on a parchment-lined baking sheet. Bake for 12–15 minutes or until golden brown. Let cool slightly before gently removing the shells from the molds. Cool completely.

Step 4: Make the lemon meringue filling
In a bowl, combine the lemon curd, marshmallow fluff, and whipped topping. Fold gently until smooth. Stir in lemon zest for an extra citrus boost if desired.

Step 5: Fill the cannolis
Transfer the lemon meringue filling to a piping bag or zip-top bag with the corner snipped. Pipe the filling into both ends of each cooled cannoli shell.

Step 6: Garnish and serve
Dust with powdered sugar and garnish with lemon zest or a small dollop of fluff on the ends. Serve immediately or chill for up to 2 hours before serving.