Tartlets with Lemon Curd and Whipped Cream (Korzinki)

The lemon curd pairs perfectly with the crumbly soft cookie and lightly sweetened cream. Great party dessert! @natashaskitchen

These aren’t your average tartlets. They are Russian Korzinki. The crust is crumbly, soft and cookie-like. The lemon curd is so smooth and flavorful and pairs beautifully with the lightly sweetened cream.

I took these to my sisters houses (sharing is my sneaky diet plan) and the tarlets were a hit across the board. P.S. You don’t need any special tartlet pans; a mini muffin/mini cupcake pan will do just fine!

The first korzinki recipe I posted was nearly 4 years ago and the recipe made 108 cookies. The cookies were well loved by my readers over the years. Quite a few of you have share shared on Instagram and Facebook that you’ve made them for baby showers and parties. I have received several questions about making a smaller batch.

I figured some of you would appreciate if I scaled down the recipe a bit (36 cookies is much more reasonable), and jazzed it up with a new and scrumptious filling. Make these cookies for your next party – they are fantastic!

The lemon curd pairs perfectly with the crumbly soft cookie and lightly sweetened cream. Great party dessert! @natashaskitchen

Ingredients for Korzinki:

1 large egg, at room temperature
1/3 cup sugar
5 1/2 Tbsp unsalted butter, at room temperature, cut into pieces
1/8 tsp (a generous pinch) baking soda 
1 Tbsp real mayonnaise
1 1/3 cups+ 1 Tbsp all-purpose flour

Tartlets with Lemon Curd and Whipped Cream-3

Ingredients for Perfect Lemon Curd:

3 large eggs
1/3 cup granulated sugar
1 tsp grated lemon zest (from 1 medium lemon)
1/2 scant cup (just under 1/2 cup) fresh lemon juice (from about 3-4 lemons)
6 Tbsp (3/4 stick) unsalted butter, cut into small pieces
Pinch of Salt

Tartlets with Lemon Curd and Whipped Cream

Ingredients for Korzinki Frosting:

1 cup heavy whipping cream, very cold
2 Tbsp confectioners (powdered) sugar
1/2 tsp real vanilla extract

Optional Garnish:

Raspberry, mint or basil leaves

You will need:

A mini muffin pan (I used three 12-count pans and baked them all at once; quick & easy!)


How to Make Lemon Curd:

(start with the lemon curd since it needs time to cool)
1. In a medium saucepan, whisk together until smooth: 3 large eggs, 1/3 cup sugar, pinch of salt and grated lemon zest (make sure you only get the zest and not the white pith).

2. Whisk in 1/2 scant cup strained lemon juice, then add 6 Tbsp (3/4 stick) of butter pieces. Place pot over medium heat and cook, whisking constantly until butter is melted and the mixture is thickened. Bring to a gentle simmer for a few seconds then strain the mixture through a fine mesh sieve into a medium bowl. Let cool to room temp, then cover and refrigerate to thicken fully. This recipe lasts up to a week when refrigerated.

Tartlets with Lemon Curd and Whipped Cream-8

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How to Make the Tartlet Crusts (Korzinki):

Pre-heat the Oven to 350˚F.
1. In the bowl of your electrix mixer, whisk together 1 egg with 1/3 cup sugar until even consistency.

2. Using the paddle attachment, add 5 1/2 Tbsp softened butter and mix on medium/high speed until creamy (3-5 min)

3. Add baking soda and mayo and mix until well blended.

4. Add flour, 1/2 cup at a time and mix until well incorporated. It should be a soft cookie dough consistency when it’s done.

Tartlets with Lemon Curd and Whipped Cream-9

5. Use your hands to roll dough into gum-ball-sized circles of dough. If it doesn’t roll easily in your hands (i.e. if it’s really sticky) add more flour. I ended up with 36 balls of dough. Place dough into mini-muffin dishes. I used 3 (12-count) pans at a time. If your pans are non-stick, you don’t have to grease them.

Tartlets with Lemon Curd and Whipped Cream-4

6. Use your fingers to form a well in the dough. Make a deep well since the bottoms rise quite a bit while baking.

Tartlets with Lemon Curd and Whipped Cream-5

7. Bake at 350˚F for 10 minutes, or until edges are golden. Tip cookies onto a clean towel (mine popped right out with a gentle tap on the counter). Turn cookies right side up to cool to room temperature. They will cool faster on a wire rack.

Tartlets with Lemon Curd and Whipped Cream-10

How to Make Whipped Cream for Korzinki:

Tips on whipping cream: Freeze or refrigerate your mixing bowl and whisk attachment 10-15 minutes prior to beating cream. Keep cream refrigerated until ready to use. The colder it is, the better it whips. Also, make sure you are using HEAVY whipping cream. 

1. Beat 1 cup heavy whipping cream on high speed until soft peaks form then add 2 Tbsp powdered sugar and 1/2 tsp vanilla and continue to beat on high speed until stiff and spreadable (mine took about a minute). Don’t over-beat it or it will be buttery. Refrigerate cream until ready to use.

Tartlets with Lemon Curd and Whipped Cream-11

Assembly of Korzinki:

1. Spoon the lemon curd over each tartlet crust (about 1 – 1/2 tsp on each one) – you can be generous; you may even have a few tablespoons left over.

Tartlets with Lemon Curd and Whipped Cream-6

2. You can spoon on the whipping cream or pipe it on. I used my Wilton 1M open star tip. Garnish with fresh basil leaves, or raspberries if desired and serve! Refrigerate any tartlets that don’t get eaten

The lemon curd pairs perfectly with the crumbly soft cookie and lightly sweetened cream. Great party dessert! @natashaskitchenThe lemon curd pairs perfectly with the crumbly soft cookie and lightly sweetened cream. Great party dessert! @natashaskitchen

Credits: Tartlets, Cream & garnish from Natasha’s Kitchen. Lemon Curd from Joy of Cooking.

Tartlets with Lemon Curd and Whipped Cream (Korzinki)

5.0 from 17 reviews
Prep time:
Cook time:
Total time:
Author:
Skill Level: Medium
Cost To Make: $10-$15
Serving: 36 tartlets

Ingredients

Tartlet (korzinki) ingredients:

  • 1 large egg, at room temperature
  • ⅓ cup sugar
  • 5½ Tbsp unsalted butter, at room temperature, cut into pieces
  • ⅛ tsp (a generous pinch) baking soda
  • 1 Tbsp real mayonnaise
  • 1⅓ cups+ 1 Tbsp all-purpose flour

Lemon Curd Ingredients:

  • 3 large eggs
  • ⅓ cup granulated sugar
  • 1 tsp Grated lemon zest (from 1 medium lemon)
  • ½ scant cup (just under ½ cup) fresh lemon juice (from about 3-4 lemons)
  • 6 Tbsp unsalted butter, cut into small pieces
  • Pinch of Salt

Whipped Cream Ingredients

  • 1 cup heavy whipping cream, very cold
  • 2 Tbsp confectioners (powdered) sugar
  • ½ tsp real vanilla extract

Optional Garnish:

  • Raspberry, mint or basil leaves

You will need:

  • A mini muffin pan (I used three 12-count pans and baked them all at once)

Instructions

How to Make Lemon Curd: (start with the lemon curd since it needs time to cool)

  1. In a medium saucepan, whisk together until smooth: 3 large eggs, ⅓ cup sugar, pinch of salt and grated lemon zest.
  2. Whisk in ½ cup strained lemon juice, then add 6 Tbsp of butter pieces. Place pot over medium heat and cook, whisking constantly until butter is melted and the mixture is thickened. Bring to a gentle simmer for a few seconds then strain the mixture through a fine mesh sieve into a medium bowl. Let cool to room temp, then cover and refrigerate to thicken fully. This recipe lasts up to a week when refrigerated.

How to Make the Tartlet Crusts (Korzinki): Pre-heat the Oven to 350 degrees F.

  1. In the bowl of your electrix mixer, whisk together 1 egg with ⅓ cup sugar until even consistency.
  2. Using the paddle attachment, add 5½ Tbsp softened butter and mix on medium/high speed until creamy (3-5 min)
  3. Add ⅛ tsp of baking soda, 1 Tbsp of mayo and mix until well blended.
  4. Add flour, ½ cup at a time and mix until well incorporated. It should be a soft cookie dough consistency when it's done.
  5. Use your hands to roll dough into gum-ball-sized circles of dough. If it doesn't roll easily in your hands (i.e. if it's really sticky) add more flour. I ended up with 36 balls of dough. Place dough into mini-muffin dishes. I used 3 (12-count) pans at a time. If your pans are non-stick, you don't have to grease them.
  6. Use your fingers to form a well in the dough. Make a deep well since the bottoms rise quite a bit while baking.
  7. Bake at 350˚F for 10 minutes, or until edges are golden. Tip cookies onto a clean towel (mine popped right out with a gentle tap on the counter). Turn cookies right side up to cool to room temperature. They will cool faster on a wire rack.

How to Make Whipped Cream:

  1. Beat 1 cup heavy whipping cream on high speed until soft peaks form then add 2 Tbsp powdered sugar and ½ tsp vanilla and continue to beat on high speed until stiff and spreadable (mine took about a minute). Don’t over-beat it or it will be buttery.
  2. Refrigerate cream until ready to use.

Assembling your Tartlets:

  1. Spoon the lemon curd over each tartlet crust (about 1 - ½ tsp on each one) - you can be generous; you may even have a few Tbsp left over.
  2. You can spoon on the whipping cream or pipe it on. I used my Wilton 1M open start tip. Garnish with fresh basil leaves, or raspberries if desired and serve! Refrigerate any tartlets that don't get eaten.

Notes

Tips on whipping cream:
Freeze or refrigerate your mixing bowl and whisk attachment 10-15 minutes prior to beating cream. Keep cream refrigerated until ready to use. The colder it is, the better it whips. Also, make sure you are using HEAVY whipping cream.

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Read comments/reviewsAdd comment/review

  • Grace Long
    June 27, 2017

    Hi, I love this recipe and especially the pictures. Could you tell me what lens you used? Reply

  • Evelina Artemenko
    March 8, 2017

    Is it okay to premarital the karzinachki and freeze them? Reply

    • Natasha
      natashaskitchen
      March 8, 2017

      Hi Evelina, I haven’t tried that so I’m not 100% sure. I think the cookie portion would work fine but I’m not sure how this lemon curd freezes. If you test it out, let me know how you liked it 🙂 Reply

      • Evelina Artemenko
        March 8, 2017

        Thank you:) I’m planning on freezing only the cookie portion 🙂 Reply

  • Kim
    February 8, 2017

    Used my own lemon curd recipe but made the dough – it’s fantastic ! It tastes like a Nilla wafer. And I loved you don’t need to chill it. Thank you! Reply

    • Natasha's Kitchen
      February 8, 2017

      You’re welcome Kim! Thank you for sharing 🙂 Reply

  • Sandra
    December 6, 2016

    I have some fresh key limes and was wondering if I could substitute for the lemon. Reply

    • Natasha
      natashaskitchen
      December 6, 2016

      Hi Sandra, I haven’t tried this with lime but I do think it could work to make a lime curd. If you experiment, let me know how you like it! 🙂 Reply

  • November 30, 2016

    They were great. I still use the lemon curd recipe for other things like layered Lemon Curd Bread Pudding. Yummy. I also played with the lemon juice a little and made some lemon/lime tartlets.
    I have a picture of the ones I made last semester for Garde Manger. I also canned this recipe and it worked beautifully. Reply

    • Natasha
      natashaskitchen
      November 30, 2016

      That is awesome and thank you for sharing your photos on Facebook!! 🙂 Reply

  • Yulia
    November 29, 2016

    Hi Natasha! I love this recipe. I would like some help though, when I made the lemon curd most of it ended up liquid. I was able to use the little bit that was creamy but that only covered 2 korzinki. Is there anyrhing I could have done wrong? Reply

    • Natasha
      natashaskitchen
      November 29, 2016

      Hi Yulia, I haven’t had that happen before so I’m not certain what happened, but did you possibly overheat it (bringing it to a boil)? Reply

      • Yulia
        November 30, 2016

        I don’t think so! However, is there a certain amount of time the curd is supposed to stay in the fridge? I put it back in the fridge to test it out and some of it became creamy again. Reply

        • Natasha
          natashaskitchen
          November 30, 2016

          Yes, you want to completely chill it in the fridge for it to thicken and become creamy. Reply

          • John
            December 25, 2016

            The same thing happened to me – the curd separated in the fridge, the butter formed a barrier floating on the top, and the egg and sugar mixture stayed liquid below. I followed the directions, and let it cook for only a couple of seconds after the butter melted. But it never got to the creamy consistency you show in your picture, it remained liquid the whole time up until it went in the fridge. Could it be I undercooked it, rather than overcooking it? The cookie tarts were very good, but the liquid curd ran out when we tried to eat, making a mess. We ended up just putting everything in a bowl and crushing it all up, like a crumble, and it was very good. But tarts they were not. I know this is an old post, but if you have any advice, I’d appreciate it.

          • Natasha
            natashaskitchen
            December 25, 2016

            Hi John, I haven’t had that happen but I think it could be due to undercooking the mixture. Did you bring it to a gentle simmer before taking it off the stove?

  • Kristin
    August 14, 2016

    I just made these today, & they turned out perfectly! I cheated on the lemon curd, though. Someone had given me a jar of lemon curd from Trader Joe’s in a gift basket with other treats, & I needed to use it in something. I chose your recipe! I was a bit skeptical that the Korzinki would come out. Seems like I always have trouble getting things to come out of pans without having the crust/dough stick to the pan, but you were right! A gentle tap when I overturned the muffin tin was all that it took! I also opted not to do the whipped cream, but sprinkled them instead with powdered sugar like a traditional lemon bar. Very tasty little treats, I must say!! Next time I will make the lemon curd from scratch using your recipe. Baking from scratch always tastes better 🙂 Reply

    • Natasha
      natashaskitchen
      August 14, 2016

      You can definitely get away with using store-bought lemon curd in this recipe and if you’re on a time crunch, why not?! 🙂 you could even use a variety of your favorite jams inside of the cookies rather than lemon curd if you wanted to to change these up a bit. I’m so happy you enjoyed the recipe! Thank you so much for sharing your wonderful review. Reply

  • Tamsen
    May 25, 2016

    Thanks for a beautiful recipe! I wanted to offer suggestions that I learned… First I wanted a shell which no matter how deep I pressed the cookie rose into a muffin so I added a mini cupcake liner and placed a few dried beans inside baked and obtained a perfect result of a true shell to fill! They were fabulous. Also keep tarts airtight and fill just before serving not ahead of time to preserve crispness. THANKS Reply

    • Natasha
      natashaskitchen
      May 25, 2016

      Tamsen, thank you for such a nice review and for the suggestions 😀. Reply

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