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 *measured correctly

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

Tartlets with Lemon Curd and Whipped Cream-2

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! @natashaskitchen

The 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 from 18 votes
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $10-$15
Servings: 36 tartlets

Ingredients

Tartlet (korzinki) ingredients:

  • 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

Lemon Curd Ingredients:

  • 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 unsalted butter cut into small pieces
  • Pinch of Salt

Whipped Cream Ingredients

  • 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

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, 1/3 cup sugar, pinch of salt and grated lemon zest.
  2. Whisk in 1/2 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 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 1/8 tsp of baking soda, 1 Tbsp of 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.
  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 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.
  2. Refrigerate cream until ready to use.

Assembling your Tartlets:

  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 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.

Recipe 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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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • jessica
    October 22, 2018

    What else can be used instead of lemon curd? Thanks Reply

    • Natashas Kitchen
      October 22, 2018

      Hi Jessica! You could 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. Reply

  • Ruslana
    August 11, 2018

    Hi Natasha, I was wondering if I can put the curd on and frost them the day before the party? Will they get soggy? Reply

    • Natasha
      August 12, 2018

      Hi Ruslana, the curd will soften the tartlets but they won’t get soggy. I would suggest piping the whipped cream the day they are served – it will hold up and look best and will also be easier to store the tartlets overnight in the refrigerator before adding the cream. Reply

  • Christina
    December 3, 2017

    I just made these for a tea party today. They taste great! One observation: The ten minute cooking time is a good guideline but make sure you take them out right when the edges are golden brown. I left some in longer thinking they weren’t quite done and now they’re too hard. The ones that I took out right away are softer, tastier, and more pastry-like in my opinion. I put a raspberry with the fresh whipped cream on top and the raspberry complements the lemon perfectly! I love this tartlet recipe as a base and will definitely use it again. As someone else wrote, it’s true that the bottom rises up a lot but I found that when I covered it with the curd, it didn’t matter as much looks-wise. So if you’re a perfectionist and want everything to sit perfectly inside in an even hollow well, do what the other reviewer wrote. Reply

    • Natasha
      natashaskitchen
      December 3, 2017

      Thank you for sharing your wonderful review! 🙂 Reply

  • 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

  • Cheryl Moore
    May 5, 2016

    Can the tartlets be made ahead of time and filled later?
    I am making them as part of my final in Culinary school but I have so many things to do in prep just wanted to see if they keep well in an airtight container in fridge? Reply

    • Natasha
      natashaskitchen
      May 5, 2016

      Hi Cheryl, yes these can be made ahead of time and filled later. I hope you get an A++ 🙂 Reply

  • Carolina
    April 11, 2016

    Have baked your little lemon tarts a number of times and everyone just loves them. I filled them with a chocolate filling last weekend too. The pastry is crisp and can be baked ahead. I never knew that pastry could be so easy. Thanks so much for the great recipe. Reply

    • Natasha
      natashaskitchen
      April 11, 2016

      I love your idea to fill them with chocolate. Mmmm!!! I’m so happy you like the recipe 🙂 Reply

  • Diana
    April 1, 2016

    Natasha, I went ahead and tried your recipe. I used Greek yogurt instead of mayo and they turned out great. I will definitely be keeping recipe. I made 27. I am going to try your poppyseed roll recipe next when I get the time. Thank you for this website. Reply

    • Natasha
      natashaskitchen
      April 1, 2016

      Thank you so much for sharing your results! I’m so happy you liked the recipe 🙂 Reply

  • Diana
    March 31, 2016

    Natasha can I use yogurt instead of mayo? Reply

    • Natasha
      natashaskitchen
      March 31, 2016

      I haven’t tested it that way so I’m not sure if that would work or not. Sorry, since baking is so much a science, I can’t really recommend that without trying it myself. Reply

  • Noella
    February 15, 2016

    Natasha, you have a great recipes. But this is tart with lemon kurd.It`s not Korzhyki.Korzhyk like cookie. Reply

    • Natasha
      natashaskitchen
      February 15, 2016

      Hi Noella, we call them korzinki because they look like little baskets. 🙂 Have you tried them? Reply

      • Noella
        November 30, 2016

        korzinki not a little baskets))) Korzinki it`s cookies, and not russian only 🙂 because it is called in some European countries. You made perfect tarts with lemon kurd) Reply

        • Natasha
          natashaskitchen
          December 1, 2016

          Hi Noella, we’ve always referred to these as korzinki – I guess it has different meanings in different countries :). Reply

        • Yulia
          December 1, 2016

          I think you’re thinking of Korzhik. Those are cookies. Korzinki does mean basket in russian. Reply

      • Noella
        November 30, 2016

        korzink , a cake can be filling, cut round or semicircular usual glass or wavy knife Reply

        • Natasha
          natashaskitchen
          December 1, 2016

          Thank you for sharing your tip! 🙂 Reply

    • Yulia
      November 30, 2016

      Korzhyk means cookie in russian, while korzinki means basket:) hope that clears things up Reply

  • Galina
    February 7, 2016

    Natasha, this looks like a perfect recipe for a party I am planning. Will it hold well if I make a day ahead? Can you recommend any other deserts or appetizer recepies that I can make ahead of time (a day or more ahead)? Thank you! Reply

    • Natasha
      natashaskitchen
      February 7, 2016

      Hi Galina, yes you can make this ahead. I would recommend making every part of the recipe, pre-baking the cookies, pre-making the curd and then assembling the same day you are serving for maximum freshness and “prettiness” (< -- I don't think that's a word). :) You can pre-make the panna cotta on my blog and most of my cakes can be made a day in advance. Reply

  • January 10, 2016

    Hi, So I looked everywhere and couldnt find the nutritional value of these tartlets. Really need to know! thanks Reply

    • Natasha
      natashaskitchen
      January 11, 2016

      Hi Victoria, I don’t typically include calorie counts, but if you go to caloriecount.com you can plug in the ingredients and servings and figured out pretty easily that way. I hope that helps! Reply

    • January 12, 2016

      Victoria, I also advice to check it yourself. For quick reference I checked nutrition report for tartlet only (no crud and cream) on our Recipe Analyzer. One small 9 gram (are they really so small?) tartlet has:
      41 kcal, Protein: 0.6 g, Fat: 2.22 g, Carbohydrates: 4.63 g

      @natashaskitchen – This is probably a small mistake:
      “Skill Level: $10-$15
      Cost To Make: Medium” Reply

      • Natasha
        natashaskitchen
        January 12, 2016

        oh snap! Thanks for pointing that out, I had them flip flopped. :-O Reply

  • Irene
    October 28, 2015

    I love how these came out!! But how did you come out with 36???!! I did the same proportions and came out with 17!!? i used a mini muffin pan too. Maybe I rolled them too big? But I feel like if I rolled them into smaller pieces, they wouldn’t be as nice? I’m happy they turned out soo good, and I wouldn’t mind doubling the recipe, I’m just wondering why Reply

    • Natasha
      natashaskitchen
      October 28, 2015

      I made my tartlets pretty small; that’s probably why :). I’m so glad you liked the recipe! Reply

  • Jessica
    October 25, 2015

    Made these for a baby shower (and my own Russian husband). Loved by all. I love how your recipes turn out exactly as expected and always delicious! Reply

    • Natasha
      natashaskitchen
      October 25, 2015

      That’s fantastic! Thank you Jessica 🙂 Reply

  • ani
    April 1, 2015

    can you use a normal whisk Reply

    • Natasha
      natashaskitchen
      April 1, 2015

      Yes, I used a normal whisk. Reply

      • ani
        April 1, 2015

        thanks a bunch Reply

  • Maggie
    March 5, 2015

    If making the lemon curd in advance, should it be covered with plastic wrap so a crust does not form? Reply

    • Natasha
      natashaskitchen
      March 5, 2015

      Yes that would be a great idea! Reply

  • kinga
    February 18, 2015

    Hi,
    I am wondering if the whipped cream will bleed if I do it the day before or does the icing sugar hold it together. I have to make around 100 of these for an event and want to finish the day before. Any advice? Thanks. Reply

    • Natasha
      natashaskitchen
      February 18, 2015

      It will not bleed if you refrigerate them until your event. Just make sure you whip it until the point where it’s pipe-able and not too liquidy. Reply

  • Serena
    October 31, 2014

    Hi is it alright to leave out the mayo?: ) Reply

    • Natasha
      natashaskitchen
      October 31, 2014

      The mayo helps the texture of the cookies. To be honest, I’ve always made them with the mayo per the original recipe. I don’t know how it would affect the recipe to leave it out. It would have to be an experiment. You might substitute with 1/2 Tbsp oil if you do leave it out. Reply

  • oksana
    October 4, 2014

    Would it be alright to use a regular cupcake pan to make these? Im not sure what the different is with the two pans? Reply

    • Natasha
      natashaskitchen
      October 4, 2014

      A regular cupcake pan will make them about 3x larger than they should be. You really need a mini muffin tin for these. A non-stick one is best because they pop right out. Reply

  • Patricia
    September 9, 2014

    I made these for my bridge group. What a hit! I put dough in fridge

    and it was easier to spread dough.Thanks! Directions were very easy to follow Reply

    • Natasha
      natashaskitchen
      September 9, 2014

      I’m so glad it was a hit! 🙂 That’s awesome! Reply

  • Oksana
    August 26, 2014

    How far in advance can the tarlet shells be made? Reply

    • Natasha
      natashaskitchen
      August 26, 2014

      You can make them 2-3 days in advance. I haven’t tried longer than that. Reply

  • August 15, 2014

    What means scant? Reply

    • Natasha
      natashaskitchen
      August 16, 2014

      Barely full or almost full. Reply

  • August 15, 2014

    I want make this cupcakes but this lemon cream is it sour ? How can I do that it will not be sour?:) I make them tomorrow Reply

    • Natasha
      natashaskitchen
      August 15, 2014

      You might just try using a jam or fruit preserves instead if you don’t like the lemon flavor. It will be much easier and will still taste great 🙂 Reply

  • Tanya
    July 25, 2014

    I absolutely LOVE this recipe! I’ve made it 3 times within 2 weeks. 2 of those times I made the larger recipe..since I was making so many of them I decided to experiement a little.. I added about 1 1/2 cups more flour (to the large recipe) to the point where the dough could be rolled out.. Then I rolled it out and used a cookie cutter (mine looked like a 4 leaf clover) and then placed the cutouts in the mini muffin pans. WAY easier and quicker when making a couple hundred of these. I took them to church, and had them at a family dinner and received so many compliments! I filled some with lemon curd and some with strawberry jam, just AMAZING.. I wish I could post a pic!
    Thanks so much for the recipe! Reply

    • Natasha
      natashaskitchen
      July 25, 2014

      Your’s sound beautiful! I’m so glad you are enjoying the recipe 🙂 Thanks for sharing your variations. Reply

  • Maryana
    July 24, 2014

    did it today!!! This what i was looking for. Mmmm so yummy!!!Thanks a lot!! Reply

    • Natasha
      natashaskitchen
      July 24, 2014

      That’s awesome! I’m so happy you found what you were looking for 🙂 Reply

  • Polina
    July 23, 2014

    How far in advance can you make/assemble these? I’m thinking of making them for a baby shower and I was hoping to make them a day or two in advance. Reply

    • Natasha
      natashaskitchen
      July 23, 2014

      You could make them a day in advance and keep them refrigerated. The best way would be to make the tartlets, lemon curd and whipped cream the day before (refrigerate the lemon curd and whipped cream and put tartlets in a plastic bag once they’ve cooled down) and assemble them before your party. Keep refrigerated until ready to serve. Reply

  • Azalea
    July 19, 2014

    Thank you for this great recipe! Just made it today and it’s sooo good! 🙂 Reply

    • Natasha
      natashaskitchen
      July 19, 2014

      Yay!! I’m so happy you enjoyed the recipe 🙂 Reply

  • Izzah Khan
    July 8, 2014

    Lemon curd makes for wonderful tart filling Reply

    • Natasha
      natashaskitchen
      July 8, 2014

      It sure does! 🙂 Reply

  • Marianna
    July 6, 2014

    Thank so very much for another great recipe! I just love your site, I wish you gods blessings so you may continue to bring awesome recipes into our homes!!!! Reply

    • Natasha
      natashaskitchen
      July 6, 2014

      Marianna your comment just made my whole day awesome! I sure appreciate your sweet words. God bless you too! Reply

  • Mia
    July 5, 2014

    What camera do you use pictures are beautiful!!! Wow yummy can’t wait to try Reply

    • Natasha
      natashaskitchen
      July 5, 2014

      Thank you so much Mila. I use a Canon 6D with a macro lens. Reply

  • July 5, 2014

    These tartlets are just gorgeous, love the lemon curd filling! Reply

    • Natasha
      natashaskitchen
      July 5, 2014

      Thanks Laura! 🙂 the combination was just right. Reply

  • Diana
    July 5, 2014

    Just made these! Yummy! I noticed in the recipe you said 1/3 cup of sugar for the lemon curd but in the directions 1/2 cup, so which one is it? I went with 1/3 I think it could use a little bit more sugar, other than that they are awesome. I’m planing on making these for my sisters wedding and topping them with raspberries. Reply

    • Natasha
      natashaskitchen
      July 5, 2014

      Thanks so much for catching that! It is 1/3 cup sugar for 1/2 cup fresh lemon juice. It is fairly lemony but when you bite into it, the cookie and the cream kind of neutralize it and it’s just right 🙂 But, it wouldn’t hurt to add another 1-2 Tbsp of sugar if you wanted it sweeter. These would be beautiful for a wedding. Congrats to your sister! 🙂 Reply

  • Cindy
    July 5, 2014

    Lemon is my weakness in life! If I didn’t have mayo in the fridge, what do you think I could substitute for it? Reply

    • Natasha
      natashaskitchen
      July 5, 2014

      If that is the case, you will LOVE these! I haven’t tried substituting mayo, but it’s mostly oil, so you might add a 1/2 Tbsp oil. But I haven’t tried making that change so I’m not sure of the change it will make in texture and flavor. If you can get a small container of mayo, I’d suggest going that route (or if you have a nice neighbor, maybe borrow a tablespoon :)). Reply

  • July 5, 2014

    These are darling, Natasha! I really love your dedication to our Slavic food! You are the perfect ambassador. Pinning, of course. 🙂 Reply

    • Natasha
      natashaskitchen
      July 5, 2014

      Hi Julia! Thanks so much 🙂 your comment will make my hubby very happy too. He’s always encouraging me to post Russian and Ukrainian foods 🙂 Reply

  • Liz
    July 5, 2014

    Thank you for the nice recipe. Have a great weekend! Reply

    • Natasha
      natashaskitchen
      July 5, 2014

      You are welcome Liz, blessings to you as well :). Reply

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