Sprinkle gelatin over 1 ½ tablespoons cold water in a small bowl; let stand 5 minutes. Whisk together egg yolks and granulated sugar in a medium-size heatproof bowl until well combined; set aside.

Whisk together heavy cream, honey, and poppy seeds in a medium saucepan; heat over medium, whisking constantly, until hot but not simmering, about 4 minutes. Reduce heat to medium-low. Gradually ladle about half of hot cream mixture into egg yolk mixture, whisking constantly. Add egg mixture to saucepan with remaining cream mixture; cook, whisking constantly, until bubbles form and custard is thick enough to coat the back of a spoon, 4 to 6 minutes. Remove from heat; immediately whisk in gelatin mixture until dissolved. Whisk in lemon zest, lemon juice, and salt. Divide custard evenly among 6 (8-ounce) ramekins (about ⅔ cup each). Place ramekins on a small rimmed baking sheet, and chill, uncovered, in freezer until custard is set, 1 hour and 30 minutes to 2 hours. Make the citrus cream

Sprinkle gelatin over 2 tablespoons cold water in a small microwavable bowl; let stand 5 minutes. Meanwhile, spread 2 tablespoons lemon curd over chilled custard in each ramekin.

Combine cream, powdered sugar, and orange zest in bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until just starting to thicken, about 45 seconds. Microwave gelatin mixture until just melted, 10 to 20 seconds. With mixer running on medium speed, slowly pour gelatin mixture into whipped cream. Beat until stiff peaks form, 30 seconds to 1 minute. Divide whipped cream evenly among ramekins, smoothing sides and leveling tops so that whipped cream sits about ½ inch above rim of ramekins. Freeze until firm, at least 1 hour. Let stand at room temperature 5 to 10 minutes before serving. Garnish with citrus segments.