Preheat the oven to 350° Fahrenheit. Line a small baking dish with parchment paper so the long sides overhang just a bit.
Crush the graham cracker crust into fine crumbs. Mix in the sugar, cinnamon, and butter then mix until well moistened. An easy way to crush the graham crackers is to use the Ziploc bag and rolling pin method.
Press the graham crackers into the prepared pan and reserve a small amount to sprinkle on top.
Spoon the lemon curd on top of the graham cracker crust. Spread a thin layer of raspberry jam on top of the lemon layer.
Sprinkle crushed graham cracker crumbs on top and bake for 16-18 minutes.
Let cool for about 15 minutes then lift out of the pan and slice into small lemon squares and serve with a scoop of ice cream.