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Lemon Mousse Cornucopias

 Lemon Mousse Cornucopias
I turn refrigerated pie pastry into cute cornucopias to hold a sweet-tart lemon mousse. They're a refreshing dessert for Easter.—Carole Bess White, Portland, Oregon
20 ServingsPrep: 45 min. + chilling Bake: 10 min. + cooling


  • 20 ice cream sugar cones
  • 2 packages (15 ounces each) refrigerated pie pastry
  • 2 eggs, beaten
  • 2 tablespoons coarse sugar
  • 2 envelopes unflavored gelatin
  • 1 cup lemon juice
  • 1/2 cup cold water
  • 2 teaspoons grated lemon peel
  • 2 packages (8 ounces each) cream cheese, softened
  • 2 cups confectioners' sugar
  • 2 cups heavy whipping cream
  • Fresh mint leaves and lemon peel strips, optional


  • Cover sugar cones with foil; lightly spray with cooking spray. Cut
  • pastry into 1-in.-wide strips; wrap strips around prepared cones,
  • sealing seams. Brush with egg; sprinkle with coarse sugar.
  • Bake at 425° for 10-12 minutes or until golden brown. Cool for 10
  • minutes before removing pastry from cones to a wire rack to cool
  • completely.
  • Meanwhile, in a small saucepan, sprinkle gelatin over lemon juice and
  • water; let stand for 1 minute or until softened. Heat over low heat,
  • stirring until gelatin is completely dissolved; stir in lemon peel.

2 of 2

Lemon Mousse Cornucopias (continued)

Directions (continued)

  • In a large bowl, beat cream cheese and confectioners' sugar until
  • smooth; add gelatin mixture. Refrigerate for at least 15 minutes or
  • until thickened.
  • In a small bowl, beat cream until stiff peaks form; fold into lemon
  • mixture. Pipe into pastry cones; garnish with mint leaves and lemon
  • peel strips if desired. Yield: 20 servings.
Nutritional Facts: 1 serving (calculated without optional ingredients) equals 417 calories, 28 g fat (15 g saturated fat), 87 mg cholesterol, 245 mg sodium, 36 g carbohydrate, trace fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.