Whisk together the eggs and honey until thoroughly combined. Whisk in the lemon juice and zest.
Heat over medium-low in a saucepan, whisking constantly, until the mixture thickens to a pudding.
Pour through a fine-mesh sieve, pushing it through with a spoon, into a heat-safe dish.
Stir in the oil. Cover with plastic wrap, placing the wrap directly on top of the curd. Refrigerate until cold.
Parfaits
Divide the lemon curd, whipped cream, and strawberries evenly between four dessert glasses. Start with a layer of lemon curd on the bottom of the glass, then add the whipped cream and strawberries on top. Serve chilled.