In a mixing bowl, combine crushed graham crackers and melted butter until well mixed, resembling wet sand. Press this mixture firmly into the bottom of silicone molds. Refrigerate for at least 30 minutes to set.

In a separate bowl, whip heavy cream until soft peaks form, about 3-4 minutes. Gently fold in lemon Greek yogurt and incorporate lemon curd until smooth.

Use room temperature or slightly softened lemon curd for easy layering. Incorporate it for delightful texture and flavor.

Remove chilled crust from refrigerator. Layer lemon mousse over the base, add lemon curd in the center, and top with more lemon mousse.

Melt white chocolate in 30-second intervals. Coat each lemon cream puff thoroughly and refrigerate for 1 hour to set.

Peel away silicone molds and serve chilled to enjoy the vibrant flavors and elegant presentation.