Thaw the store-bought pie dough at room temperature for around 10 minutes until it’s pliable enough to unroll easily.

Preheat your oven to 425°F (220°C).

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

Lightly flour a cutting board or clean surface, and unroll one of the pie crusts. Using a 4½-inch round cutter, cut four circles from the dough. Repeat with the second crust for a total of eight rounds.

Whisk the egg and water together in a small bowl to create a simple egg wash.

Wrap each dough circle around a cannoli form and use the egg wash to seal the overlapping edges.

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

Bake the cannoli shells for 10 to 12 minutes until golden and crisp.

Let the shells cool for 10 minutes, then carefully remove them from the forms. Allow them to cool completely.

In a bowl, stir together the lemon curd and marshmallow fluff until smooth. Carefully incorporate the thawed whipped topping and, if desired, the lemon zest into the mixture.

Transfer the filling into a disposable pastry or zip-top bag. Refrigerate until ready to use.

Just before serving, snip off the tip of the bag and pipe the filling into each shell.

Dust with powdered sugar, serve, and enjoy immediately.