For lemon curd filling, in a small saucepan stir together sugar and cornstarch. Stir in the lemon peel, lemon juice, and the 3 tablespoons water. Cook and stir over medium heat till thickened and bubbly. Slowly stir half of the lemon mixture into the 3 beaten egg yolks. Then return all of the egg yolk mixture to the saucepan. Cook and stir till mixture comes to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Add butter all at once, stirring till completely melted. Cover surface with plastic wrap. Chill at least 1 hour or for up to 48 hours. Spray nonstick coating onto four 4 to 4-1/2 inch tart pans* with removable bottoms. Divide the Lemon and Poppy Seed Pastry into 4 equal portions. Using your fingers, press 1 portion onto the bottom and up the sides of each tart pan (see photo, above). Using the tines of a fork, generously prick bottom and sides of pastry in each tart pan. Line pastry shells with a double thickness of foil. Bake in a 375° oven for 7 minutes. Remove foil. Bake for 9 to 10 minutes more or till golden. Completely cool pastry shells in pans on a wire rack. In a small saucepan heat and stir apple jelly and the 2 teaspoons water till melted. Cool slightly. Gently wash berries; drain atop several layers of paper towels till dry. This keeps berries from watering out when placed atop the tart filling. Spread a fourth of the lemon curd filling into each pastry shell. Top each with berries. With a pastry brush, brush berries gently with the slightly cooled jelly. Loosen and remove sides of pans and bottoms, if desired. Serve immediately or cover and chill tarts for up to 4 hours. Cut each tartlet in half to serve. Makes 8 servings. *For one 9-inch tart: Spray non-stick coating onto a 9-inch round tart pan with removable bottom. Roll all of the Lemon and Poppy Seed Pastry between 2 sheets of waxed paper to an 11 inch circle. Remove top paper. Carefully invert pastry into the 9-inch tart pan. Remove remaining waxed paper while easing pastry into pan. If needed, trim pastry even with rim of pan. Continue as above. Serves 8. 318 cal, 17 g total fat (9g sat fat), 143 mg chol., 8 mg sodium, 41 g carbo., 2 g fiber, 3 g pro. PC 149