1. Make the Lemon Mousse:

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

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

Immediately remove from the heat.

Strain through fine mesh strainer, if desired.

Cover and refrigerate until cold, at least 30 minutes.

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

Add the confectioners’ sugar.

Beat until soft peaks form.

Fold the chilled lemon mixture into the whipped cream until evenly combined.

Refrigerate, covered, until serving time.

2. Make 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, stirring occasionally.

3. Make the Fritters:

In a large bowl, whisk together the all-purpose flour, granulated 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. Be careful not to overmix.

4. 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 the fritters are golden brown, 1-2 minutes on each side.

Drain the cooked fritters on paper towels.

5. 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. Enjoy!