Glistening with tangy lemon curd and crowned by clouds of soft whipped cream, these Lemon Curd and Whipped Cream (Korzinki) are the ultimate petite dessert for any gathering. With a golden, buttery tartlet base, silky homemade lemon curd, and a swirl of vanilla-scented whipped cream, every bite is a burst of sunshine. This treat weaves together sweet and tart notes, creamy textures, and crisp pastry in a dessert you’ll dream about long after the last one disappears from the platter!

Lemon Curd and Whipped Cream (Korzinki) Recipe - Recipe Image

Ingredients You’ll Need

The magic of Lemon Curd and Whipped Cream (Korzinki) comes from just a handful of everyday ingredients, but each plays a starring role. From the rich butter in the crusts to the zest-packed lemon curd and cloud-like cream, every component builds flavor and texture you simply can’t fake.

Eggs: Room temperature eggs ensure a tender tartlet dough and a velvety, rich lemon curd.
Sugar: Just the right amount sweetens the pastry and balances the zinginess of the curd.
Unsalted butter: Essential for both crust and curd, butter brings richness and a melt-in-your-mouth bite.
Baking soda: Adds a delicate lift to your tartlet shells.
Mayonnaise: A secret ingredient for ultra-tender and moist tartlet crusts—trust me, you won’t taste it!
All-purpose flour: Keeps the crust crisp yet slightly soft for the perfect bite.
Lemon zest & juice: Bright, freshly squeezed juice and zest dial up the lemony flavor in the curd.
Salt: Just a pinch sharpens all the sweet and tart notes beautifully.
Heavy whipping cream: Use it cold for the fluffiest, most stable whipped topping.
Confectioners’ sugar: Dissolves effortlessly into the cream for smooth sweetness.
Vanilla extract: Adds a dreamy aroma and rounds out the cream’s flavor.
Optional garnish (raspberries, mint, or basil leaves): Just a few can elevate the final look and freshness.

How to Make Lemon Curd and Whipped Cream (Korzinki)

Step 1: Prepare the Lemon Curd

Start by whisking together 3 eggs, 1/3 cup sugar, a pinch of salt, and 1 teaspoon of fresh lemon zest in a medium saucepan. Add your strained lemon juice and dot the mixture with butter. Gently heat, whisking nonstop, until the mixture thickens into a custardy curd. As soon as it reaches a soft simmer, pour it through a fine mesh sieve for the smoothest texture. Let it cool to room temperature before refrigerating—it’ll continue to thicken and set. The punchy freshness of the lemon curd forms the heart and soul of these Lemon Curd and Whipped Cream (Korzinki).

Step 2: Make the Tartlet Crusts (Korzinki)

Preheat your oven to 350°F and grab your trusty mini muffin pans. Using a mixer, beat together the egg and sugar until light. Add softened butter and whip until the mixture is creamy and pale. Blend in your baking soda and mayo for that extra-silky texture. Gradually scoop in the flour until you have a soft, cookie-like dough. Roll it into little balls, nestle them into the muffin pan, then press deep wells in the center of each—feel free to use your thumb or a small spoon. Bake until golden around the edges, then let them cool upright on a rack for maximum crispness.

Step 3: Whip the Cream

Whisk your heavy cream on high speed until it thickens and you see soft peaks that gently hold their shape. Stir in powdered sugar and vanilla, then beat just a bit more until you reach firm peaks (watch out not to over-whip or it’ll go grainy). Cool, billowy whipped cream is what gives Lemon Curd and Whipped Cream (Korzinki) that irresistible finish.

Step 4: Assemble the Tartlets

Once the tartlet shells have cooled, spoon a generous teaspoon of lemon curd into each well. Next, top with a glorious swirl of whipped cream—either piped with a star tip for extra flair or lovingly dolloped for a rustic look. This step is where the magic happens: each tartlet becomes an edible work of art!

Step 5: Garnish and Serve

Adorn each tartlet with a ruby-red raspberry, a sprig of mint, or a delicate basil leaf. Now they’re ready to wow! These Lemon Curd and Whipped Cream (Korzinki) make for the brightest centerpiece at any celebration.

How to Serve Lemon Curd and Whipped Cream (Korzinki)

Garnishes

For the prettiest presentation and a fresh flavor boost, garnish each tartlet with a plump raspberry, a tender mint sprig, or a surprisingly peppery basil leaf. A dusting of powdered sugar can add that elegant sparkle, making your Lemon Curd and Whipped Cream (Korzinki) ready for any occasion, from high tea to a festive brunch.

Side Dishes

These tartlets are delightful alongside a pot of herbal tea or a strong espresso. If you’re feeling extra fancy, pair them with a platter of fresh fruit, chocolate-dipped strawberries, or petite butter cookies. The tart sweetness cuts through richer sides beautifully, making every element shine brighter.

Creative Ways to Present

Line a pretty cake stand with lemon leaves, then nestle your tartlets on top for a summery vibe—or serve each Lemon Curd and Whipped Cream (Korzinki) in individual mini cupcake wrappers for a polished, grab-and-go treat. For spring parties, sprinkle with edible flowers or colored sugar for a whimsical touch your guests won’t soon forget.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Lemon Curd and Whipped Cream (Korzinki), simply pop them in an airtight container and refrigerate. They’ll stay fresh and delicious for up to two days; just know the crusts can soften a bit from the luscious filling.

Freezing

You can freeze the tartlet bases and lemon curd separately for up to one month. Wait to add the whipped cream until just before serving for best texture. Defrost the crusts and curd overnight in the fridge, assemble, and enjoy vibrant, just-made flavor.

Reheating

While these tartlets are best enjoyed cold or at room temperature, you can refresh the crusts by reheating them (ungarnished) in a low oven for a few minutes. Avoid reheating the curd or cream—just assemble after the shells have cooled.

FAQs

Can I make Lemon Curd and Whipped Cream (Korzinki) in advance?

Absolutely! You can make each component a day or two ahead of time. Bake and cool the tartlets, prepare the lemon curd, and whip the cream just before you’re ready to assemble. This makes entertaining (or prepping for a special event) so much easier!

What if I don’t have mini muffin pans?

No mini muffin pans? Don’t worry! Try shaping the crusts by hand on a baking sheet for a slightly rustic look, or use small tartlet pans if you have them. Just keep an eye on baking times—they may need a minute or two more.

Can I use store-bought lemon curd?

While homemade lemon curd gives Lemon Curd and Whipped Cream (Korzinki) that bright, fresh flavor, you can certainly use a high-quality store-bought version in a pinch. Just be sure to taste—it should be tart and luscious, not overly sweet.

How can I make these gluten-free?

Substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour in the tartlet crusts. The texture will be slightly different but just as delicious—no one will miss the gluten!

What variations can I try?

Switch things up by adding a touch of orange or lime zest to the curd, or fold in a bit of mascarpone to the whipped cream for extra richness. You can even experiment with different fruits for garnish to match the season or your theme.

Final Thoughts

If you’re after a showstopper that feels as joyful to make as it does to eat, Lemon Curd and Whipped Cream (Korzinki) are the answer. With their balance of zesty, creamy, and crisp, every little tartlet is a bite of pure happiness. Give them a try and see how quickly they vanish at your next gathering!