Place lemon curd in a pastry bag fitted with a #7 round piping tip. Pipe approximately 2 tablespoons curd into the center of each poppy-seed pate-sucre shell. Drain the candied lemon slices from the syrup, and remove any seeds.
Fit another pastry bag with a #35 star tip, and fill with sweetened whipped cream. Place one candied lemon slice on top of each curd, and finish with a rosette of whipped cream. Sprinkle with poppy seeds, and serve. Assemble as close to serving time as possible.