These Lemon Meringue Pie Cannolis

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.
Serving and Storage: Enjoy these cannolis fresh. Store unfilled shells in an airtight container for up to two days, and fill just before serving to maintain crunchiness.

This hook and recipe format is designed to capture the essence of your Lemon Meringue Pie Cannolis and make them as appealing as possible!