Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers with melted butter until well mixed. Press this mixture into the silicone molds and bake for 8-10 minutes until lightly golden.

In a separate bowl, whip the lemon Greek yogurt until smooth. Fold in freshly whipped cream gently. Spoon this mousse mixture over the cooled crusts in the molds, filling them halfway.

Spoon or pipe the lemon curd on top of the lemon mousse in each mold carefully.

Melt the white chocolate in a microwave-safe bowl. If desired, add yellow food coloring and pour over the filled molds for an even coating.

Place the filled molds in the freezer for at least four hours until set.

Remove from the freezer and allow to thaw for 10-15 minutes at room temperature before serving.