For the “crust” layer
1/2 cup graham crackers, crushed into crumbs
1 tablespoon sugar
1 tablespoon butter, melted

For the vanilla cream layer
1 cup heavy cream
1 teaspoon vanilla bean paste, vanilla extract or seeds from half of a vanilla bean
1 tablespoon granulated sugar or powdered sugar (powdered sugar dissolves more quickly into the cream)

1 cup lemon curd (recipe below)
10 shot glasses