Lemon Meringue Cannolis (Print Version)

# Ingredients:

01 - 2 rounds pie dough (9-inch).
02 - 1 egg.
03 - 1 teaspoon water.
04 - 3/4 cup lemon curd.
05 - 1/2 cup marshmallow fluff.
06 - 1 cup whipped topping, thawed.
07 - 1 teaspoon lemon zest (optional).
08 - 1 teaspoon powdered sugar.
09 - Lemon slices (optional).
10 - Fresh mint (optional).

# Instructions:

01 - Heat oven to 425°F. Thaw dough 10 minutes. Spray cannoli forms. Mix egg wash.
02 - Cut 4 1/2-inch circles. Wrap around forms. Seal with egg wash. Freeze 10 minutes. Bake 10-12 minutes. Cool before removing.
03 - Mix lemon curd and fluff. Fold in whipped topping. Add zest if using. Chill until needed.
04 - Pipe filling into shells. Dust with sugar. Add garnishes.

# Notes:

01 - Make shells ahead and store unfilled. Fill just before serving to keep crispy.
02 - Works with homemade or store-bought pie dough.
03 - Keeps 1 day filled.

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