Whisk lemon juice, zest, honey, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick and clings to the whisk, about 6 minutes. In a separate bowl, whisk yogurt and chamomile tea together; cover. Whisk in the lemon essential oil.

Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour along with the yogurt mixture. Layer half the curd in the bottom of a glass bowl.

Add a quarter of the berries then top with 1 cup of the yogurt. Repeat with curd, berries, and yogurt.

Cover with plastic wrap and chill at least 1 hour before serving.