In a small saucepan, combine the Meyer lemon juice, sugar, eggs, and Meyer lemon zest over medium-low heat.
Whisk until smooth and continue to whisk until thickened, about 8 minutes. Remove from heat.
Mix in butter until smooth and melted. If desired, strain the mixture through a fine mesh sieve and into a medium bowl. Cover and refrigerate until well chilled, at least 2 hours.
To make the Vanilla Yogurt:
In a medium bowl, whisk together the Greek yogurt with honey to taste and vanilla extract. Cover and refrigerate until ready to assemble the Meyer Lemon Parfaits.
To the bottom of three to four small serving glasses, add about a tablespoon of the vanilla yogurt. Top with a layer of the chilled Meyer lemon curd. Cover with a layer of the crushed graham crackers. Add more yogurt and top with a final layer of Meyer lemon curd.
Garnish with a large pinch of crushed graham crackers, fresh mint, and if desired, a pinch of sea salt and more lemon zest.