In a medium saucepan, whisk together lemon juice, sugar, and eggs off the heat until smooth. Add unsalted butter and cook on low-medium heat, stirring for 10-15 minutes until thickened. Strain and chill.

Blend graham crackers into fine crumbs. Mix with softened butter until it resembles wet sand. Reserve about a tablespoon for garnish. Press crumb mixture into dessert cups.

Beat cream cheese and sugar until smooth. Fold in cooled lemon curd. Whip heavy cream until stiff peaks and fold into mixture to create mousse.

Pipe half of the mousse into each cup, add a layer of lemon curd, and top with remaining mousse.

Cover with plastic wrap and refrigerate for at least one hour before serving.

Sprinkle reserved crumb mixture on top before serving. Optional: garnish with fresh berries or mint leaves.