Preheat the oven to 350 degrees Fahrenheit.

Pulse graham crackers in a food processor until semi-fine crumbs. Add butter and two tablespoons honey and pulse until the mixture holds together when pinched and starts to look like dough. Press into an eight- or nine-inch tart pan with a removable bottom to form a flat, even crust. Bake until toasted, about eight minutes.

Meanwhile, combine heavy cream, remaining 1/3 cup honey, and lemon zest in a large pot. (Make sure you’re using a large pot, otherwise the heavy cream will overflow.) Bring to a boil over high heat. Once boiling, let cook for another five minutes over high heat. Remove from heat and whisk in lemon juice, vanilla, and salt. Let cool for 10 minutes.

Carefully pour lemon cream into the baked crust. Cover and chill for one hour or until set. Once set, carefully remove from the tart pan and top with sliced strawberries. Serve cold.