In a medium saucepan over low heat, whisk together butter, sugar, lemon juice, lemon zest, and a pinch of coarse salt until well combined. Gradually add in the eggs, one at a time, whisking continuously to prevent curdling. Continue to cook for 8–9 minutes until the mixture thickens to a custard-like consistency. Remove from heat and let it cool before chilling in the fridge until needed.

In a large mixing bowl, combine flour, sugar, and sea salt thoroughly. Cut in cold, unsalted butter using a pastry cutter until the mixture resembles coarse crumbs. Stir in vanilla extract and gradually add cold water, mixing until the dough comes together. Form the dough into a disc, wrap in plastic, and chill in the refrigerator for 15–60 minutes for easier rolling.

Once chilled, roll out the dough on a floured surface to about 1/8-inch thickness. Carefully transfer it to tart pans, pressing the dough into the edges and trimming excess. Chill the lined tart pans again briefly while preheating the oven to 375°F. Before baking, prick the bottoms with a fork, line with parchment paper, and fill with baking beans. Bake for 10 minutes, then remove from the oven and allow to cool.

In a mixing bowl, whisk together eggs, sugar, and vanilla extract. Gradually stir in the honey and vanilla yogurt until well combined, creating a smooth custard filling. Layer the sliced fresh strawberries evenly across the cooled crusts, then pour the custard mixture over the top until each tart is filled.

Transfer the assembled Strawberry Honey Custard Tarts to the preheated oven. Bake for 30–35 minutes, or until the custard is set but still slightly jiggly in the center. Keep an eye on them to ensure the tops don't over-brown.

Once baked, remove the tarts from the oven and allow them to cool for about 5 minutes. Drizzle the chilled lemon curd generously over the tarts before serving, allowing it to cascade down the sides.