In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until well blended. Press this mixture firmly into the cavities of your silicone mold, aiming for an even base. Once completed, place the mold in the freezer for 10 minutes to set the crust.

Using a stand mixer or handheld mixer, beat the chilled heavy cream until soft peaks form. Gently fold in the lemon yogurt, powdered sugar, and lemon extract, ensuring that the mixture remains light and airy. Chill the filling in the refrigerator for 10-15 minutes to improve its consistency before using it.

In a heatproof bowl, melt the white chocolate or candy melts over a double boiler, stirring until smooth. If desired, incorporate yellow food coloring to brighten up the coating. Once melted, use a brush to coat the inside of each mold cavity with the chocolate, then place the molds in the refrigerator until the chocolate hardens, about 15-20 minutes.

Take the chilled mousse from the refrigerator and carefully pipe it into each chocolate-coated mold, filling them halfway. Add a dollop of lemon curd in the center of each, followed by another layer of mousse to cover. Seal the molds with the crust base, pressing gently to ensure a firm fit.

Transfer the filled molds back to the freezer, allowing them to set for at least 4 hours. Make sure they are frozen solid to maintain their shape when unmolding.

Once fully frozen, remove the molds from the freezer and let them sit at room temperature for 10-15 minutes for easier unmolding. Carefully pop each Lemon Cream Puff out of the mold, and serve chilled for optimal texture and taste.