1 box Nilla wafers
1 stick unsalted butter, melted
1/4 cup raw sugar
1/4 cup unbleached flour
2 3.5oz bars of Green and Blacks white chocolate chopped
1 Cup heavy cream
1/2 cup raw sugar
2 large Lemons zest and juiced, Meyer lemons are best
Place the box of Nilla wafers into the food processor and pulse until crumbled. Transfer to a bowl and add the flour and sugar and stir to combine. Now add the butter and stir until coated. Transfer to a parchment-lined tart pan, press until even in the pan, and bake in a 350-degree oven for about 10 to 15 minutes until set. Set aside to cool.
In a large bowl whisk together the sugar, eggs, zest, and juice until smooth. Place bowl over boiling water and whisk until the mixture starts to thicken. Remove from heat and add the chocolate, whisking until melted and smooth. Let mixture cool, while in the stand mixer whip up heavy cream until stiff peaks are formed. Fold whipped cream into cooled lemon mixture, pour into the tart pan, smooth out. Cover with plastic wrap and chill for at least two hours.