Tartlets with Lemon Curd and Whipped Cream (Korzinki)
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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!
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
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
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.
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.
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 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.
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.
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
Credits: Tartlets, Cream & garnish from Natasha’s Kitchen. Lemon Curd from Joy of Cooking.
Tartlets with Lemon Curd and Whipped Cream (Korzinki)
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 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)
-
In a medium saucepan, whisk together until smooth: 3 large eggs, 1/3 cup sugar, pinch of salt and grated lemon zest.
-
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.
-
In the bowl of your electrix mixer, whisk together 1 egg with 1/3 cup sugar until even consistency.
-
Using the paddle attachment, add 5 1/2 Tbsp softened butter and mix on medium/high speed until creamy (3-5 min)
-
Add 1/8 tsp of baking soda, 1 Tbsp of mayo and mix until well blended.
-
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.
-
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.
-
Use your fingers to form a well in the dough. Make a deep well since the bottoms rise quite a bit while baking.
-
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:
-
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.
Assembling your Tartlets:
-
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.
-
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.
Are you craving one yet?
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha
Thanks for your time and always answer back .
I made this tartles more then delicios .it was big hit .I did for a practice for my sister’s wedding is coming. I was thinking if can i add others fruits on top like strawberries ,kiwi and little pieces. Personally i like just raspberries but when it rinses in water it’s doesn’t look good.what do you recommend.
Hi Fanny, good to know that you liked this recipe! Congratulations on your sister’s wedding and I think this is a good choice. I think that will work but I recommend practicing first before the big day just to be sure.
Hi Natasha
Can i use the crust that one is in the store. What brand do you recomend ?
I want to make for a wedding and i want to skip the time fo make the crust😁.
Hi Fanny. I usually make my own crust for the tartlets so I don’t use the store-bought. I’m sure any of them would be fine.
To make really pretty shells, I used cupcakes liners and filled it with the dough. They need a little more dough on the bottom so it’s not too thin. I brushed the shells with jam and mixed whipping cream with lemon curd. Another way it to add mascaporne cheese. Next time I will used half yolks/half whole eggs for richer yellow color and thicker consistency. Overall, great recipe. ohh I doubled the zest and more lemon juice!! yum!!
Thanks for the great tips, Natalia. We appreciate it and I’m glad you enjoyed the recipe!
Hi Natasha, can I freeze this lemon curd? Thank you for your recipes 😊
Hi, I have not tested this myself but one of our other readers said this… “I make lemon curd often.. and yes I freeze it, perfect!! Some say it freezes for 6 months so I make a large batch and freeze in small containers ready to go il also be making these little tart shells and freezing those as well.”
Hi Natasha
Can i use this recipe lemond curd for filling a cake?
Thanks so much!!
I love your recipes ❤🤗😋
Hi Fanny, I haven’t tried that myself, If you experiment, let me know how you liked the recipe.
I haven’t tried the recipe as yet, but I am curious as to whether the tart recipe can be used to make cookies?
Hi Alaina, I think that will work too. If you try that, please share with us how it goes!
Question, how far can the shells be made in advance? I would like to know by Wednesday at the latest. Thank you!
Hi Katharine, 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 make them 2-3 days in advance. I haven’t tried longer than that. :)
Thanks so much for the response! i am actually going to make the curd and the cookies tonight and on Saturday morning, make the whipped cream and assemble for a family get together.
I hope it becomes a hit!
I tried this recipe over the week-end and while I pressed the dough nicely and evenly against the walls of the mini-muffin pan, I ended up with what looked like mini-muffins rather than cookie-cups. In other words, the dough rose a lot. Any suggestions? I like the idea, as these could be used with different fillings
Hi Matthias, they do rise some but shouldn’t look like muffins. Make sure to add a thin layer of crust and push it down to mold to the cup which can help.
Hi, Natasha!
Thank you for sharing this wonderful recipe with us. I made these lemon tartlets and they were delicious! I plan on making them again for a party. I was asked to exclude the whipping cream so that the tartlets are able to sit at room temp on a decorated table for several hours. In order to still have the tartlets look decorative, I plan on applying the lemon curd onto the tartlets using a piping tip. Do you have any suggestions on how I could thicken the lemon curd so that it can maintain its decorative shape at room temp?
Hi Victoria, without testing that through, I’m not sure I can advise on that. I’m so glad you loved the tartlets!
Great recipe! I made it as a large pie for my boyfriend and I and it lasted only 2 days. We couldn’t stay away from it!
It sounds like you found a family favorite! Thank you so much for sharing that with me!
Hello Natasha, the recipes I have seen so far for lemon curd have just egg yolks. Can we use whole egg for the curd. Thank you for sharing such pretty stuff with us
Hi Rabya, I have not tried this with egg whites/ the entire egg to advise.
Hii natasha! Its the first time I am trying this and just made the lemon curd but i turned out a bit too tangy for my family’s taste. Is there any way i could correct this one?Or will i have to start over? PLEASE HELP!
Hi Joanna, I haven’t tried, but if the mixture was still warm, you could add a little sugar and stir until the granules are dissolved. Putting the lemon curd over a cookie cup as in the recipe will make it seem more balanced with the sweetness of the cookie.
Hi there, I’m just wondering, can I add 2 eggs or do I just have to add 3 eggs? Thank you
We recommend using 3 large eggs for this recipe.
Hi there!
Is it possible to make this as a large tart shell?
Hi Haley, is it much larger than the pan we use? I worry the tart will be too thin. If you experiment, let me know how you liked the recipe.
Hi, it is a 9” tart pan. Thanks for the reply
Hi Haley, I haven’t tested this in a tart pan. I used a mini-muffin pan to make these and it is linked above.
Hey, Natasha, Id love to try this but the thing is I’m not really a big fan of mayonnaise. Is it a necessary ingredient and can it be replaced with anything else or not?
Hi Sofia, 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.
I’d love to try these and am wondering if I can use a fluted 3” tartlet pan (it would make (6) 3” tartlets.
I haven’t tested that to advise Carrie. If you experiment please let me know how you like that.
can u post a video of how to make lemon bars?
without using too many eggs?
Thank you for that suggestion, Miranda! I will add it to my to-do list.
ok thank u just tell me when u make them!!
will the crust for this work for the lemon bars
Hi lana, I have not tested this for lemon bars to advise.
Can i use 2 eggs for the filling instead of 3
Hi Lana, that will work, just adjust the rest of the ingredients for the two eggs. I hope that helps
Do u have any suggestions on where to buy a 9 inch tart pan
Hi Lana, with so many stores being closed now, I would check Amazon. That is where we buy a lot of our cookware also.
Oh yea ok thank you!! Oh and also does can i use 2 eggs instead of 3 for the filling
I made it as a pie. Perfect amount of lemon curd and just enough dough. Turned out exactly like your picture except it was one 9 inch pie. Super!
That’s so great Liliya! Sounds like you found a new favorite.
Hello! I was wondering, I am making these for my grandma to take to her garden club meeting thisTuesday. I am making them on Monday and I was wondering will the whipped cream be ok to put on the tarts on Monday? Thanks so much!
Hi Anne, 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.
Thanks so much! I can’t wait to try them! I’ll let you know how they turn out!
Thank you again!
Review for the tartlet recipe only.
The dough cooked up beautifully. I agree with someone else who said it does puff quite a bit, but I didn’t use beans or anything to keep it down in the bottoms of the tins. Even with the puffing, there was still a cup to fill with curd.
I did have to add about 1/4 cup more flour to make it work and not be too sticky.
After pulling these out of the oven, I put a wire cookie rack on top of the mini muffin pan and flipped it over. After tapping the bottoms of the pan, the tartlet shells all fell out onto the rack–perfect! I actually popped them back in the oven, so the bottoms could get a little more brown, and I found that this strategy worked really well for me.
I’ll definitely be using this tartlet recipe again. Thanks!
Thank you so much for sharing that with me, Erin!
Question, can I use heavy cream instead of heavy whipping cream? I couldn’t find it as my grocery store
Hi Kellie, heavy cream and heavy whipping cream are the same thing. They have the same fat content, just do not use “whipping cream” which is a lighter version. It should say “heavy” to whip properly.
thanks so much! Just finished them and they turned out amazing!!!
I’m so happy to hear that! thank you for sharing! 🙂
What else can be used instead of lemon curd? Thanks
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.
Hi Natasha, I was wondering if I can put the curd on and frost them the day before the party? Will they get soggy?
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.
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.
Thank you for sharing your wonderful review! 🙂
Hi, I love this recipe and especially the pictures. Could you tell me what lens you used?
Hi Grace, for all of my final hero shots, I use my Canon 100mm lens.
Is it okay to premarital the karzinachki and freeze them?
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 🙂
Thank you:) I’m planning on freezing only the cookie portion 🙂
Hi there… I make lemon curd often.. and yes I freeze it, perfect!! Some say it freezes for 6 months so I make a large batch and freeze in small containers ready to go il also be making these little tart shells and freezing those as well
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!
You’re welcome Kim! Thank you for sharing 🙂
I have some fresh key limes and was wondering if I could substitute for the lemon.
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! 🙂
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.
That is awesome and thank you for sharing your photos on Facebook!! 🙂
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?
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)?
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.
Yes, you want to completely chill it in the fridge for it to thicken and become creamy.
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.
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?
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 🙂
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.
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
Tamsen, thank you for such a nice review and for the suggestions 😀.
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?
Hi Cheryl, yes these can be made ahead of time and filled later. I hope you get an A++ 🙂
I live AHEAD of time how do I store them please ??? Or maybe also freeze them
Hi Helen, 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. I haven’t tried freezing 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.
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.
I love your idea to fill them with chocolate. Mmmm!!! I’m so happy you like the recipe 🙂
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.
Thank you so much for sharing your results! I’m so happy you liked the recipe 🙂
Natasha can I use yogurt instead of mayo?
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.
Natasha, you have a great recipes. But this is tart with lemon kurd.It`s not Korzhyki.Korzhyk like cookie.
Hi Noella, we call them korzinki because they look like little baskets. 🙂 Have you tried them?
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)
Hi Noella, we’ve always referred to these as korzinki – I guess it has different meanings in different countries :).
I think you’re thinking of Korzhik. Those are cookies. Korzinki does mean basket in russian.
korzink , a cake can be filling, cut round or semicircular usual glass or wavy knife
Thank you for sharing your tip! 🙂
Korzhyk means cookie in russian, while korzinki means basket:) hope that clears things up
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!
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.
Hi, So I looked everywhere and couldnt find the nutritional value of these tartlets. Really need to know! thanks
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!
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”
oh snap! Thanks for pointing that out, I had them flip flopped. :-O
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
I made my tartlets pretty small; that’s probably why :). I’m so glad you liked the recipe!
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!
That’s fantastic! Thank you Jessica 🙂
can you use a normal whisk
Yes, I used a normal whisk.
thanks a bunch
If making the lemon curd in advance, should it be covered with plastic wrap so a crust does not form?
Yes that would be a great idea!
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.
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.
Hi is it alright to leave out the mayo?: )
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.
Would it be alright to use a regular cupcake pan to make these? Im not sure what the different is with the two pans?
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.
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
I’m so glad it was a hit! 🙂 That’s awesome!
How far in advance can the tarlet shells be made?
You can make them 2-3 days in advance. I haven’t tried longer than that.
What means scant?
Barely full or almost full.
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
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 🙂
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!
Your’s sound beautiful! I’m so glad you are enjoying the recipe 🙂 Thanks for sharing your variations.
did it today!!! This what i was looking for. Mmmm so yummy!!!Thanks a lot!!
That’s awesome! I’m so happy you found what you were looking for 🙂
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.
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.
Thank you for this great recipe! Just made it today and it’s sooo good! 🙂
Yay!! I’m so happy you enjoyed the recipe 🙂
Lemon curd makes for wonderful tart filling
It sure does! 🙂
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!!!!
Marianna your comment just made my whole day awesome! I sure appreciate your sweet words. God bless you too!
What camera do you use pictures are beautiful!!! Wow yummy can’t wait to try
Thank you so much Mila. I use a Canon 6D with a macro lens.
These tartlets are just gorgeous, love the lemon curd filling!
Thanks Laura! 🙂 the combination was just right.
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.
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! 🙂
Lemon is my weakness in life! If I didn’t have mayo in the fridge, what do you think I could substitute for it?
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 :)).
These are darling, Natasha! I really love your dedication to our Slavic food! You are the perfect ambassador. Pinning, of course. 🙂
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 🙂
Thank you for the nice recipe. Have a great weekend!
You are welcome Liz, blessings to you as well :).