Lemon Mousse Cornucopias Recipe

Name: Lemon Mousse Cornucopias
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 25u00b0. 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.
2
Bake until golden brown, 10-12 minutes. Cool for 10 minutes before removing pastry from cones to a wire rack to cool completely.
3
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.
4
In a large bowl, beat cream cheese and confectioners' sugar until smooth; add gelatin mixture. Refrigerate for at least 15 minutes or until thickened.
5
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.

3193

kcal

Calories

Fat

622

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 20 ice cream sugar cones, 2 sheets refrigerated pie crust, 2 large eggs, beaten, 2 tablespoons coarse sugar, and more.

Yes, Lemon Mousse Cornucopias falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Mousse Cornucopias

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions