1.Make lemon curd. Whisk egg yolks and sugar in a small heatproof bowl until pale and thickened slightly. Whisk in rind and juice, stir over a small saucepan of simmering water about 12 minutes or until mixture coats the back of a spoon. Remove from heat, gradually whisk in butter until combined between additions. Cover surface of curd with plastic wrap, refrigerate overnight.
2.Make pastry. Process flour, icing sugar, butter and poppy seeds until crumbly. With motor operating, add egg yolk and enough of the water to make ingredients come together. Turn dough onto a floured surface, knead gently until smooth. Roll out half the pastry between sheets of baking paper until 3mm (¹/8-inch) thick. Repeat with remaining pastry. Place on trays, refrigerate 30 minutes.
3.Grease two 12-hole (1-tablespoon/20ml) mini muffin pans. Cut 24 x 5.5cm (2¼-inch) rounds from pastry; press rounds into pan holes. Prick bases of pastry cases well with a fork. Refrigerate 30 minutes.
4.Preheat oven to 220°C (200°C fan forced).
5.Bake pastry cases about 12 minutes. Stand cases in pan 10 minutes, transfer to a wire rack to cool.
6.Spoon lemon curd into cases, top with cream.
Assemble pastries no more than an hour before serving, refrigerate until required.Note