In a medium saucepan, whisk together lemon juice, sugar, lemon zest, and a pinch of coarse salt.

Add the beaten eggs and cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8–10 minutes).

Remove from heat and whisk in the cubed unsalted butter until smooth.

Strain the curd through a fine mesh sieve into a bowl, cover with plastic wrap, and chill until cold.

In a large bowl, whisk together flour, sea salt, and sugar.

Cut in the chilled cubed butter until the mixture resembles coarse crumbs.

Stir in vanilla extract and cold water until the dough holds together.

Form into a disk, wrap, and chill for at least 1 hour.

Roll dough on a floured surface and press into tart pans, pricking the bottoms, and chill for another 30 minutes.

Blind-bake tart shells at 375°F (190°C) for 12–15 minutes with pie weights, then remove weights and bake an additional 5–7 minutes until light golden.

Preheat oven to 325°F (160°C) if finishing custard in the oven.

Whisk together vanilla yogurt, honey, eggs, sugar, and vanilla extract until smooth.

Spoon a thin layer of lemon curd into each baked shell, followed by the honey-vanilla custard.

Arrange sliced strawberries on top.

For a set custard, bake at 325°F for 12–15 minutes until just set, or chill tarts for at least 2 hours for a no-bake finish.

Brush strawberries with warmed lemon curd before serving if a shiny finish is desired.