Place cocoa butter in a double boiler and heat on medium high until fully melted (or microwave safe bowl and heat on high for one minute, check and heat for 30 seconds until melted). Melting cocoa butter takes longer than traditional fats.

Stir in natural sweetener.

Stir in extracts and salt.

Place into truffle mold and cool in refrigerator until white chocolate is solid, about an hour. Or the speedy method; you can place the molds in a freezer till they are set up, which will only take a couple of minutes versus and hour.

FILLING: Combine natural sweetener, tea and eggs heavy medium saucepan and whisk to blend; add coconut oil or butter. Whisk constantly over medium heat until mixture thickens and coats back of spoon thickly (do not boil), about 12 minutes. Pour mixture through strainer into medium bowl. Stir in the extract. Place bowl in larger bowl filled with ice water and whisk occasionally until filling is cooled completely, about 15 minutes. Can be made 1 day ahead.

TO MAKE TRUFFLE: Remove the mold from the fridge or freezer and fill with filling. Then top off the filling with a layer of the cocoa butter mix so that the lemon curd is inside and surrounded by the "white chocolate". Place back into fridge/freezer to set.