Combine crushed graham crackers and melted butter until it resembles wet sand. Spoon into dessert cups and press down. Refrigerate for 15 minutes.

Whisk together lemon yogurt and powdered sugar until smooth and creamy. Spoon over the chilled crust and return to fridge.

Once mousse is set, spoon lemon curd into the center of each mousse layer. Create a well if necessary.

Melt white chocolate in increments. Dip the tops of each puff in the chocolate and place on parchment paper until set.

Freeze for at least 4 hours to firm up the puffs. Keep an eye to ensure they freeze evenly.

Thaw in the refrigerator for 30 minutes or at room temperature for 10–15 minutes before serving.