Ingredients:
For the Cannoli Shells:
2 (9-inch) round pie dough circles (Pillsbury Pie Crusts recommended)
1 egg (for egg wash)
1 teaspoon water (for egg wash)
For the Filling:
¾ cup lemon curd
½ cup marshmallow fluff
1 cup frozen whipped topping, thawed
1 teaspoon fresh lemon zest (optional)
For Garnish:
1 teaspoon powdered sugar
Instructions:
