Start by thawing your refrigerated pie crust while preheating the oven to 425°F (218°C). Use a 4 ½-inch cutter to cut rounds from the dough.

Wrap each dough round around a greased cannoli form, pinching the edges to seal. Use a beaten egg for the egg wash to secure the dough tightly.

Chill the forms in the freezer for about 10 minutes. Bake the cannoli shells for 10-12 minutes or until golden brown. Allow them to cool on a wire rack.

Blend together the lemon curd, marshmallow creme, and whipped topping until smooth. If using lemon peel, fold it in gently and chill the mixture.

Pipe the chilled lemon filling into the cooled cannoli shells and dust them lightly with confectioners’ sugar before serving.