Lemon Meringue Pie Cannolis

Ingredients

• 2 - 9" round pie dough circles
• non-stick spray
• 1 egg
• 1 t. water
• 3/4 c. lemon curd
• 1/2 c. Marshmallow Fluff
• 1 c. frozen Cool Whip, thawed
• 1 t. fresh lemon zest
• 1 t. powdered sugar

Steps

1. Thaw the pie dough for about 10 minutes at room temperature before unrolling.
2. Preheat oven to 425 degrees F. Prepare 8 metal cannoli forms with non-stick spray. Line a baking sheet with parchment paper.
3. Dust a cutting board with flour; unroll the pie crusts; use a cookie cutter to cut eight 4 1/2" circles.
4. Prepare an egg wash by whisking together the egg and water.
5. Wrap each dough circle around a cannoli form; seal the edges with the egg wash.
6. Place on the prepared baking sheet. Freeze for 10 minutes.
7. Remove from the freezer. Bake for 10-12 minutes until golden brown; allow to cool before removing the forms.
8. Mix the lemon curd and marshmallow fluff together; fold in the Cool Whip and lemon zest. Refrigerate the filling in a pastry bag until ready to use.
9. Pipe the filling into the cooled cannoli shells. Dust with powdered sugar.
10. Serve.
11. 8 servings.