Lemon Cream Horns Recipe 🍋

Introduction

There’s something incredibly refreshing about a dessert that balances sweetness with a zesty punch, and Lemon Cream Horns are just that. Every time I make them, my family is captivated by their delightful appearance and vibrant flavor. The flaky, golden pastry shells filled with luscious lemon curd and topped with light whipped cream create a perfect treat for any occasion. Whether it’s a sunny afternoon or a special gathering, these lemon cream horns are always a hit. The kids adore them, and the adults can’t resist going back for seconds. It’s truly a dessert that brightens up any day!

Ingredients

For the Pastry:

• 1 package puff pastry sheets, thawed
• 1 egg (for egg wash)
• 1 tablespoon water
• Powdered sugar (for dusting)

For the Lemon Curd Filling:

• ½ cup fresh lemon juice (about 2-3 lemons)
• 1 tablespoon lemon zest
• ¾ cup sugar
• 3 large eggs
• 6 tablespoons unsalted butter, cut into pieces

For the Whipped Cream:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

Prepare the Pastry:

1. Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll Out the Pastry: Lightly flour your work surface and roll out the thawed puff pastry sheet. Cut the pastry into 1-inch-wide strips.
3. Wrap the Molds: Roll the strips around cream horn molds or small cone-shaped molds. If you don’t have molds, you can create DIY molds using aluminum foil. Overlap the pastry slightly as you wrap it around each mold.
4. Apply Egg Wash: Beat the egg with 1 tablespoon of water to create an egg wash. Lightly brush the pastry with this mixture to ensure a golden color once baked.
5. Bake: Place the molds on the prepared baking sheet and bake for 12-15 minutes or until the pastry is golden brown and puffed. Let the pastry horns cool completely before removing them from the molds.

Make the Lemon Curd:

1. Whisk Ingredients: In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, and eggs over medium heat.
2. Add Butter: Add the butter pieces and continue whisking constantly until the mixture thickens, about 8-10 minutes. You’ll know it’s ready when it coats the back of a spoon.
3. Strain the Curd: Once thickened, remove the saucepan from the heat and strain the curd through a fine sieve to eliminate any lumps.
4. Cool the Curd: Let the lemon curd cool completely before using. For faster cooling, you can refrigerate it.

Whip the Cream:

1. Combine Ingredients: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Pipe the Cream: Transfer the whipped cream to a piping bag for easy filling.

Assemble the Cream Horns:

1. Fill the Horns: Once the pastry horns have cooled, carefully pipe the lemon curd into the bottom half of each horn.
2. Top with Whipped Cream: Pipe the whipped cream on top of the lemon curd to fill the remaining space in the horn.
3. Dust with Powdered Sugar: Lightly dust the filled cream horns with powdered sugar for a delicate touch.

Garnish and Serve:

• Optionally, top each cream horn with a small dollop of whipped cream and a sprinkle of lemon zest for a finishing touch.
• Serve immediately and enjoy this light, zesty dessert!

Nutrition Facts

• Servings: 8
• Calories per serving: Approximately 300

Preparation Time

• Total Time: About 1 hour 30 minutes (includes cooling time)
• Active Preparation Time: 45 minutes

How to Serve

• Chilled Dessert: Serve chilled for a refreshing treat.
• Garnish Ideas:
• Top with a dollop of whipped cream.
• Sprinkle with lemon zest for added flavor.
• Presentation: Arrange on a beautiful platter for special occasions.

Additional Tips

1. Use Fresh Ingredients: Fresh lemons make a significant difference in flavor compared to bottled juice.
2. Monitor the Curd: Whisk constantly while making the lemon curd to prevent it from scrambling.
3. Chill the Equipment: For better results, chill your mixing bowl and beaters before whipping the cream.
4. Cool Completely: Ensure the pastry horns are completely cooled before filling to prevent the cream from melting.
5. Piping Bag Alternatives: If you don’t have a piping bag, a resealable plastic bag with a corner snipped off works well.

Recipe Variations

• Fruit Variations: Substitute lemon with other citrus fruits like lime or orange for different flavors.
• Infused Whipped Cream: Add a splash of lemon extract to the whipped cream for an extra citrus punch.
• Chocolate Drizzle: Drizzle melted chocolate over the filled cream horns for a decadent twist.
• Nutty Addition: Fold finely chopped nuts into the whipped cream for added texture.

Serving Suggestions

• Brunch Treat: Serve as a delightful dessert at brunch alongside fresh fruit.
• Tea Time: Perfect for an afternoon tea party, paired with herbal or black tea.
• Birthday Celebrations: These cream horns make a festive addition to birthday parties or special occasions.

Freezing and Storage

• Freezing Pastry: Unbaked pastry horns can be frozen for up to a month. Just wrap them tightly in plastic wrap before freezing.
• Storing Filled Horns: Fill cream horns should be consumed within a day for best texture. If needed, store in an airtight container in the refrigerator for up to 2 days.
• Lemon Curd Storage: Homemade lemon curd can be stored in the refrigerator for up to a week in an airtight container.

FAQ Section

1. Can I use store-bought lemon curd?
Yes, store-bought lemon curd can save time and still taste great!

2. How do I know when the lemon curd is thick enough?
The curd should coat the back of a spoon and hold a line when you run your finger through it.

3. What if I don’t have cream horn molds?
You can make DIY molds using aluminum foil shaped into cones.

4. Can I make these horns ahead of time?
Yes, you can prepare the pastry and lemon curd ahead of time, then assemble shortly before serving.

5. What other flavors can I use in the whipped cream?
You can add extracts like almond or coconut for different flavor profiles.

6. How long does it take for the lemon curd to cool?
Let it cool at room temperature for about 30 minutes or refrigerate for faster cooling.

7. Can I add food coloring to the whipped cream?
Yes, a few drops of yellow food coloring can enhance the visual appeal.

8. Is there a gluten-free option for the pastry?
Look for gluten-free puff pastry options available at specialty stores.

9. How should I store leftover filled cream horns?
Store them in an airtight container in the refrigerator and consume within 1-2 days.

10. Can I use different fillings?
Absolutely! Try custard, pastry cream, or flavored whipped cream for variety.

Conclusion

Lemon Cream Horns are a delightful dessert that combines the lightness of puff pastry with the zesty brightness of lemon curd and the creaminess of whipped cream. They are perfect for any gathering or simply as a treat to brighten your day. With their elegant appearance and delicious flavor, they are sure to impress family and friends alike. I encourage you to try this recipe and share the joy of these delicious lemon cream horns with those you love. Enjoy every bite! 🍋✨

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