In a medium saucepan over low heat, combine butter, sugar, lemon juice, lemon zest, and coarse salt. Whisk continuously until smooth. Add eggs one at a time, whisking after each addition. Cook for 8-9 minutes until thickened, then cool and chill.

Preheat oven to 375°F. In a bowl, whisk together flour, sugar, and salt. Cut in butter until it resembles crumbs. Stir in vanilla and cold water until a dough forms. Chill the dough for 15-60 minutes. Roll out and line tart pans.

Place parchment over crusts and fill with weights or rice. Bake for 10 minutes, then remove weights and parchment to cool.

In a bowl, whisk eggs, sugar, and vanilla until frothy. Mix in honey and yogurt until smooth. Layer sliced strawberries in tart shells and pour custard filling over them.

Transfer tarts to oven and bake for 30-35 minutes until custard is set and crust is golden brown.

Let tarts cool for 5 minutes. Drizzle cooled lemon curd over tarts and serve warm or chilled.