In a medium saucepan, combine ½ cup of unsalted butter, 1 cup of sugar, ½ cup of lemon juice, 2 teaspoons of lemon zest, and a pinch of coarse salt. Over medium heat, whisk until the butter melts.

Gradually add 4 eggs, one at a time, whisking continuously until the mixture thickens, about 8-10 minutes. Once thickened, transfer to a bowl and chill in the fridge for at least 2 hours.

In a large mixing bowl, whisk together 1 ½ cups of flour, 2 tablespoons of sugar, and ½ teaspoon of sea salt.

Cut in ½ cup of chilled, cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

Stir in 1 teaspoon of vanilla extract and 2-4 tablespoons of cold water until the dough comes together.

Wrap in plastic wrap and chill for 30 minutes.

Once the dough has chilled, lightly flour your work surface and roll out the dough to about ¼ inch thick.

Cut out circles slightly larger than your tart pans. Carefully transfer the dough into each pan, pressing gently to fit.

Crimp the edges for a decorative touch and prick the bottom with a fork to prevent bubbling. Chill the crusts for another 15 minutes.

Preheat your oven to 375°F (190°C). Line each tart shell with parchment paper and fill with pie weights or dried beans to keep them from puffing up.

Bake for 10-12 minutes or until lightly golden, then remove the weights and parchment. Return to the oven for an additional 5 minutes until the bases are lightly crisped.

Remove and let cool completely.

In a medium bowl, whisk together 2 eggs, ½ cup of sugar, and 1 teaspoon of vanilla extract until combined.

Slowly fold in 1 cup of vanilla yogurt and ¼ cup of honey until smooth.

Pour this creamy mixture into the cooled tart shells, ensuring even distribution.

Layer the sliced strawberries over the custard filling in each tart shell, arranging them in a visually appealing pattern.

Bake the tarts at 350°F (175°C) for 30-35 minutes or until the custard is set, with a slight jiggle in the center.

Once baked, remove from the oven and allow to cool on a wire rack.

Once the Strawberry Honey Custard Tarts have cooled completely, generously drizzle the chilled lemon curd atop each tart, allowing it to cascade down the sides for a striking finish.

These tarts are best served chilled or at room temperature, offering a delightful balance of flavors that perfectly capture the essence of spring.