In a medium saucepan, whisk together lemon juice, sugar, and eggs until combined. Place over low-medium heat, stirring constantly for about 10 minutes until thickened. Remove from heat, mix in butter, and strain. Chill for 1 hour.

Pulse graham crackers into fine crumbs. Combine with melted butter until incorporated. Reserve 1 tablespoon for garnish. Press mixture into mini cups to form a base.

Beat cream cheese and sugar until creamy. Fold in chilled lemon curd. Whip heavy cream to stiff peaks and gently fold into the mixture until combined.

Spoon half of the mousse into each cup. Add a tablespoon of lemon curd, then pipe the remaining mousse on top. Chill for 1 hour.

Sprinkle reserved graham cracker crumbs on top before serving. Enjoy!