The tart shells can be made ahead up to two days, stored in an airtight container. The Lemon Curd recipe makes more than you will need to fill the tart shells. It will keep for one week, covered and refrigerated. Wonderful on muffins or scones. Can also freeze the lemon curd for future use.
Recipe Source: Adapted just slightly from Epicurious Lemon and Poppy Seed Tartlets, April 2001