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
Total TimePrep: 45 min. + chilling Bake: 10 min. + cooling
- 20 ice cream sugar cones
- 2 sheets refrigerated pie crust
- 2 large eggs, beaten
- 2 tablespoons coarse sugar
- 2 envelopes unflavored gelatin
- 1 cup lemon juice
- 1/2 cup cold water
- 2 teaspoons grated lemon zest
- 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
- Preheat oven to 25°. Cover sugar cones with foil; lightly spray with cooking spray. Cut crust into 1-in.-wide strips; wrap strips around prepared cones, sealing seams. Brush with egg; sprinkle with coarse sugar.
- Bake until golden brown, 10-12 minutes. 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 zest.
- 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.
Nutrition Facts1 each: 417 calories, 28g fat (15g saturated fat), 87mg cholesterol, 245mg sodium, 36g carbohydrate (14g sugars, 0 fiber), 5g protein.
Originally published as Lemon Mousse Cornucopias in Holiday & Celebrations Cookbook 2009
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