Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and softened unsalted butter until mixed. Press firmly into silicone molds to create a crust. Bake for 8-10 minutes until golden, then cool.

Whip the heavy cream using an electric mixer until soft peaks form, about 3-5 minutes. Gently fold in lemon Greek yogurt and powdered sugar until fully combined.

Spoon lemon curd into the center of each cooled crust. Fill with lemon mousse using a piping bag, smoothing the top level with the crust edges.

Melt white chocolate in a microwave-safe bowl on low power in 30-second intervals, stirring each time. Optionally, stir in yellow food coloring. Coat the pastries with the melted chocolate.

Freeze pastries for at least 4 hours until firm, ensuring they hold their shape when unmolded.

Run a knife around the edges to loosen the pastries, then unmold. Allow to thaw in the refrigerator for 15-20 minutes before serving.