Step 1: Make the Lemon Curd Base for the Mousse.

In a small heavy saucepan, whisk together the egg yolks, sugar, and lemon juice until blended.

Cook over medium-low heat, whisking constantly, until thickened and a thermometer reads at least 170°F (77°C). Do not allow to boil.

Immediately remove from the heat.

Transfer to a small bowl.

Cool for 10 minutes.

Refrigerate, covered, until cold, at least 30 minutes.

Step 2: Make the Whipped Cream.

In a large bowl, beat the heavy cream until it begins to thicken.

Add the confectioners’ sugar.

Beat until soft peaks form.

Step 3: Combine Lemon Curd and Whipped Cream.

Fold the chilled lemon curd mixture into the whipped cream until just combined.

Refrigerate, covered, until serving.

Step 4: Prepare the Strawberry Topping.

In a small bowl, toss the sliced fresh strawberries with honey and sugar.

Let stand until juices are released from the strawberries.

Step 5: Make the Fritter Batter.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, whisk the egg, milk, melted butter, and orange zest until blended.

Add the wet ingredients to the dry ingredients, stirring just until moistened. Do not overmix.

Step 6: Fry the Fritters.

In a deep cast-iron or electric skillet, heat oil to 375°F (190°C).

Drop the batter by tablespoonfuls, a few at a time, into the hot oil.

Fry until golden brown, 1-2 minutes on each side.

Drain on paper towels.

Step 7: Assemble and Serve.

To serve, spoon the lemon mousse into individual dessert dishes.

Top with the macerated strawberries.

Serve with the warm fritters.

Sprinkle with additional powdered sugar, if desired.