Preheat your oven to 425°F.

Lightly coat 8 metal cannoli forms with non-stick cooking spray.

Dust a cutting board with a little flour to prevent sticking.

Unroll one pie crust onto the floured surface and use a 4½-inch round cookie cutter to cut out four circles.

Repeat the process with the second pie crust to make a total of eight dough circles.

In a small bowl, whisk together the egg and water to make an egg wash.

Wrap each dough circle around a cannoli form, sealing the edges with a bit of egg wash to hold them together.

Place the prepared forms on a baking sheet lined with parchment paper and freeze for 10 minutes to help them hold their shape.

Bake the cannoli shells in the preheated oven for 10 to 12 minutes, or until they are light golden brown.

Allow the shells to cool for 10 minutes before gently removing them from the cannoli forms. Let them cool completely before filling.

In a mixing bowl, stir together the lemon curd and marshmallow fluff until well blended.

Gently fold in the thawed whipped topping and lemon zest, if using, until smooth and fluffy.

Transfer the filling to a disposable piping bag or zip-top plastic bag and refrigerate until ready to use.

When ready to serve, snip the tip off the piping bag and pipe the lemon meringue filling into both ends of each cannoli shell.

Dust the filled cannoli with powdered sugar for a finishing touch.

Serve and enjoy this refreshing and creamy twist on a classic dessert.