In a medium saucepan, whisk together lemon juice, sugar, and eggs off the heat until smooth. Add cubed unsalted butter and place over low heat. Stir constantly for about 10-12 minutes until thickened, then strain and cool.

Pulse graham crackers in a food processor until finely crushed. Combine with softened unsalted butter and press into serving cups to create a firm base. Reserve some crumbs for garnishing.

Beat softened cream cheese and superfine sugar until creamy. Fold in lemon curd. In another bowl, whip heavy cream until stiff peaks form and fold into the cream cheese mixture.

Spoon cheesecake mousse into each cup over the crust, filling halfway. Chill in the refrigerator for about 30 minutes.

Once chilled, pipe a layer of lemon curd over the mousse, filling cups to three-quarters full. Top with remaining mousse.

Chill the assembled dessert cups in the refrigerator for at least one hour before serving. Sprinkle reserved graham cracker crumbs on top for garnish.