Preheat the oven to 350°F. Line a rimmed baking sheet with parchment.
Serve with crumbled graham cracker crust and fresh raspberries.
Combine the graham cracker crumbs with the granulated sugar.
Add the melted butter and stir til the crumbs are evenly coated and clump nicely when squeezed together.
Transfer crumbs to the baking sheet in a mound, pressing and spreading it out evenly (don’t worry if it doesn’t reach the edge). You are making a giant flat cookie here basically..
Bake for 10 minutes, and let cool before crumbling over the lemon mousse.
For the lemon mousse
In a medium bowl, whip the cream to medium soft peaks.
A a dollop or two of the whipped cream and add it to a small bowl containing the lemon curd. Stir to mix well and lighten the curd.
Add the lightened curd to the bowl of whipped cream and fold it in.
Transfer the lemon mousse to serving dishes and refrigerate overnight.