In a medium saucepan over low heat, whisk together 1/2 cup unsalted butter, 1 cup sugar, 1/2 cup lemon juice, 1 tablespoon lemon zest, and a pinch of salt. Gradually add 3 large eggs, whisking continuously until thickened, about 8-9 minutes. Remove from heat and cool, then refrigerate until use.

Preheat oven to 375°F (190°C). In a large mixing bowl, whisk together 1.5 cups flour, 0.25 cups sugar, and 0.25 teaspoon sea salt. Cut in 0.5 cup chilled butter until resembling coarse crumbs. Stir in 1 teaspoon vanilla extract and 3 tablespoons cold water to form dough. Chill for 30 minutes, then roll out to fit mini tart pans.

Prick the bottoms of the shaped tart shells. Line with parchment and fill with baking beans or rice. Bake for 10 minutes until golden. Remove parchment and beans, cool completely before filling.

In a medium bowl, whisk together 3 large eggs, 0.33 cups sugar, and 1 teaspoon vanilla extract until pale. Stir in 1.5 cups yogurt and 0.33 cups honey. Layer strawberries in cooled crusts and pour custard mixture over top.

Place tarts in the oven and bake for 30-35 minutes until the custard sets and edges brown. Cool for 5 minutes before serving.

Drizzle cooled lemon curd over the tarts. Allow to cool completely before serving chilled or at room temperature.