Lemon Meringue Pie Cannolis: A Summer Delight!

Directions:

Prep the Dough: Allow the pie dough to thaw for 10 minutes at room temperature for easier handling.

Preheat and Prepare: Preheat your oven to 425°F (218°C) and spray cannoli forms with non-stick cooking spray.

Cut the Dough: On a floured surface, cut out circles from the pie crust using a 4 ½-inch cookie cutter.

Form the Cannolis: Wrap each dough circle around a cannoli form, sealing the edges with egg wash.

Chill and Bake: Chill wrapped forms in the freezer for 10 minutes, then bake for 10-12 minutes until golden brown.

Cool and Remove: Allow cannolis to cool before gently sliding them off the forms.

Prepare the Filling: Mix lemon curd and marshmallow fluff, then fold in whipped topping and lemon zest.

Fill the Cannolis: Refrigerate filling, then pipe into cannoli shells just before serving.

Final Touch: Dust with powdered sugar for a sweet finish.