Who doesn’t love cream and pastry and lemon curd. I tried to buy raspberries to go on the top but could only find strawberries which worked a treat. I went with my daughter to find some cream horn moulds. Not something I wanted to make a big investment on so the $2 shop was my go to here. I could only find canneloni moulds but she suggested remoulding them into cones, so great idea. The thing I loved about these cream horns the most, which I had never tried was the lemon cream. 
The cones not only had lemon curd in the bottom, but whipped cream with grated zest of a lemon and icing sugar. 
It gave not only a light texture but a fresh lemon zing.
So I chilled the pastry and then cut the sheets into 1 1/2 cm strips. After buttering the moulds (now cones)
I wrapped the pastry around each mould, overlapping each strip as I went. It was a bit tricky but worked a treat. 
After egg washing and sprinkling with sugar, they baked in a very hot oven until golden. The moulds came out quite easily. I ended up having to do two rounds as I had lots of pastry and only 6 moulds. 
It was fun making these, though a bit fiddly and time consuming. 
The best part was the assembly, filling the base with lemon curd (shop bought to save time, though I plan to make my own one day) and then the cream mixed with lemon zest and icing sugar. 
Finally I topped each cone with cut strawberries. They really were delicious, so light and something that anyone could whip up, if you have the moulds. Nice for a special occasion. I would be tempted to pour melted chocolate into the cone for next time. MMmmmmmmmm.
