Preheat your oven to 350 degrees F.

Add the flour, powdered sugar, and butter to a food processor. Pulse until the butter is completely broken up and the mixture resembles sand (or a coarse meal). *If you don't have a food processor, you can use a fork to cut the butter into the flour and sugar.

Add the almond extract and poppy seeds. Pulse once of twice to mix everything together.

Portion 2 tablespoons of the shortbread mixture into each of the brownie pan cups. use your finger tips to press the mixture up the sides of the cups and then press down on the bottom to form a crust-like shape. The mixture will be very dry and powdery, but will bind together with the pressure from your finger tips.

Bake for 15 minutes or until the shortbread is set and the edges are golden.

Remove from the oven and let cool completely.

Use a knife to carefully remove the shortbread crusts from the cups. They will have a crumbly texture and the sides my try to break. Work your magic and show that crust who's boss!

Spoon 1 to 2 tablespoons of lemon curd into each crust.

If desired, top each tart with some whipped cream and lemon zest for garnish. Serve immediately.