Lemon cream cornucopia

The cornucopia is a symbol of prosperity and fortune, just like the blindfolded goddess you may recall. Let’s bring lots of luck into your homes with this quick, “highly scenographical” and delicious recipe.


  • 1 box of puff pastry (even better, make your own if you can)
  • 2 eggs
  • 2 lemons (6 Tbsp of Limmi lemon juice)
  • 2 Tbsp flour or starch
  • 3 Tbsp granulated sugar
  • 200 ml (approx. 7 fl. oz) milk
  • Parchment paper and aluminium foil (to make the mould)


Preheat the oven at 180°C (356° F), take the puff pastry out of the box and unroll it if necessary.
Form a cone with a sheet of aluminium foil and cover it with parchment paper (for each cornucopia you wish to make, either one large or several small ones). Cut the puff pastry into strips, then slightly moisten their surface with water using a pastry brush. Apply the strips to the cone, making sure there are no gaps, then bake the moulded shell for about 15/20 minutes.
While it bakes, start preparing the lemon cream.

Whisk the sugar and yolks together in a small pot, then add the flour, milk and a few strips of lemon rind for flavour (remember to take these out after chilling the cream). Cook over low heat for a few minutes, add the juice of 2 lemons (or 6 Tbsp of LIMMI) then continue cooking, stirring continuously, till it becomes a thick and smooth cream. Chill.

Take the cornucopia out of the oven, and slide it off the parchment paper mould. Use a pastry bag to fill the cornucopia with (rinds-free, chilled) lemon cream . Sprinkle with some confectioners’ sugar, garnish with a few fresh lemon slices and serve.