In a medium saucepan, combine unsalted butter, sugar, fresh lemon juice, lemon zest, and a pinch of coarse salt. Over low heat, whisk continuously until the butter melts.

Gradually whisk in beaten eggs and cook while stirring for about 8–9 minutes, or until the curd thickens.

Remove from heat and let it cool completely.

In a large mixing bowl, combine flour, sugar, and fine sea salt. Use a pastry cutter to cut in cold butter until it resembles coarse crumbs.

Incorporate vanilla extract and add cold water, mixing until the dough just comes together. Chill for at least 15 minutes.

Turn the dough onto a floured surface and roll into circles for tart pans. Place into pans and prick the bottoms.

Preheat oven to 375°F (190°C) and bake for 10 minutes with pie weights. Let cool.

In a mixing bowl, whisk eggs, sugar, vanilla extract, and honey yogurt until smooth. Layer sliced strawberries in the cooled tart crusts.

Pour the custard filling over the strawberries. Bake at 350°F (175°C) for 30–35 minutes until set and crust is golden brown.

Let cool for about 5 minutes before drizzling with lemon curd.