Let’s break down the process into easy-to-follow steps.

Make the Lemon Mousse:

1. Whisk Egg Yolks, Sugar, and Lemon Juice: In a small heavy saucepan, whisk together the egg yolks, sugar, and lemon juice until blended.
2. Cook Custard: Cook over medium-low heat, whisking constantly, until thickened and a thermometer reads at least 170°F (77°C). Do not allow it to boil.
3. Remove from Heat: Immediately remove from the heat.
4. Cool: Transfer to a small bowl; cool 10 minutes.
5. Chill: Refrigerate, covered, until cold, 30 minutes.
6. Whip Cream: In a large bowl, beat the heavy cream until it begins to thicken. Add the confectioners’ sugar; beat until soft peaks form.
7. Fold: Fold the whipped cream into the cooled lemon mixture.
8. Chill Again: Refrigerate, covered, until serving.

Prepare the Strawberry Topping:

1. Combine Ingredients: In a small bowl, toss the sliced strawberries with honey and sugar.
2. Macerate: Let stand until juices are released from the strawberries.

Make the Fritters:

1. Whisk Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. Combine Wet Ingredients: In another bowl, whisk the egg, milk, melted butter, and orange zest until blended.  
3. Combine Wet and Dry: Add the wet ingredients to the dry ingredients, stirring just until moistened. Do not overmix.
4. Heat Oil: In a deep cast-iron or electric skillet, heat the oil to 375°F (190°C).
5. Fry Fritters: Drop the batter by tablespoonfuls, a few at a time, into the hot oil. Fry until golden brown, 1-2 minutes on each side.
6. Drain: Drain the cooked fritters on paper towels.

Assemble and Serve:

1. Spoon Mousse: Spoon the lemon mousse into individual dessert dishes.
2. Top with Strawberries: Top with the macerated strawberries.
3. Serve with Fritters: Serve immediately with the warm fritters. Sprinkle with additional powdered sugar, if desired.

These instructions are clear.