Lemon Truffles

These Lemon Truffles are rich, creamy, and bursting with fresh citrus flavor. With a smooth white chocolate base and a bright, zesty finish, they’re the perfect bite-sized treat that melts in my mouth and leaves a tangy sweetness behind.

Why You’ll Love This Recipe

I love how simple and elegant these lemon truffles are. They come together with just a few ingredients but taste like something from a fancy confectionery. The balance of white chocolate and fresh lemon is irresistible—sweet, tart, and silky all at once. Whether I make them for a party, a gift, or just to satisfy a craving, they’re always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• White chocolate chips or finely chopped white chocolate

• Heavy cream

• Unsalted butter

• Lemon zest

• Fresh lemon juice

• Vanilla extract (optional)

• Powdered sugar or crushed cookies for coating

Directions

1. I start by heating the heavy cream and butter together in a small saucepan until just simmering.

2. I pour the hot mixture over the white chocolate in a heatproof bowl and let it sit for a minute to soften.

3. I stir until smooth, then mix in the lemon zest, lemon juice, and vanilla extract if using.

4. I refrigerate the mixture for about 2 hours, or until it’s firm enough to scoop.

5. Using a small scoop or spoon, I shape the chilled mixture into balls and roll them smooth between my hands.

6. I coat each truffle in powdered sugar or crushed cookies and store them chilled until ready to serve.

Servings and timing

This recipe makes about 20–24 truffles, depending on the size. It takes about 20 minutes to prepare and at least 2 hours to chill, so I allow around 2 hours and 20 minutes total from start to finish.

Variations

I sometimes roll the truffles in shredded coconut, crushed graham crackers, or lemon zest-infused sugar instead of powdered sugar. For a stronger citrus punch, I add a few drops of lemon extract. If I want a dairy-free version, I use coconut cream and vegan white chocolate.

Storage/reheating

I store the lemon truffles in an airtight container in the refrigerator for up to a week. For longer storage, I freeze them for up to a month and thaw in the fridge overnight. These truffles are meant to be enjoyed chilled or at room temperature—no reheating needed.

FAQs

Can I use bottled lemon juice?

I prefer fresh lemon juice for the best flavor. Bottled juice works in a pinch, but it might not have the same brightness.

What kind of white chocolate is best?

I use high-quality white chocolate bars or chips with cocoa butter listed in the ingredients for a smoother texture and richer flavor.

Can I make these truffles dairy-free?

Yes, I substitute coconut cream for heavy cream and use dairy-free white chocolate. The results are still creamy and flavorful.

Why did my truffle mixture turn out too soft?

It could be due to too much liquid or warm room temperature. I chill it longer or add a little more melted white chocolate to firm it up.

Do I have to roll them in something?

No, but I like to coat them for texture and appearance. If I skip the coating, I dust my hands lightly with powdered sugar when rolling to keep the mixture from sticking.

Conclusion

Lemon Truffles are a refreshing, creamy treat I turn to when I want something sweet yet light. They’re easy to make ahead, beautiful to serve, and full of bright citrus flavor that makes them stand out from other confections. Whether I’m gifting them or keeping them all for myself, they never last long.

Lemon Truffles

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• Author: Linda
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 20 minutes
• Yield: 20–24 truffles
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

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Description

These Lemon Truffles are creamy, zesty confections made with white chocolate and fresh lemon for a refreshing, melt-in-your-mouth treat. Easy to make and perfect for gifting or entertaining, they’re a citrusy delight in every bite.

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Ingredients

• 12 oz white chocolate chips or finely chopped white chocolate
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon vanilla extract (optional)
• Powdered sugar or crushed cookies, for coating

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Instructions

1. In a small saucepan, heat the heavy cream and butter until just simmering.
2. Pour the hot mixture over the white chocolate in a heatproof bowl. Let sit for 1 minute to soften.
3. Stir until smooth. Mix in lemon zest, lemon juice, and vanilla extract if using.
4. Refrigerate the mixture for about 2 hours, or until firm enough to scoop.
5. Using a small scoop or spoon, shape into balls and roll smooth between your hands.
6. Coat each truffle in powdered sugar or crushed cookies.
7. Store chilled until ready to serve.

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Notes

• For added texture, roll in shredded coconut, graham cracker crumbs, or lemon zest-infused sugar.
• Use lemon extract for a stronger citrus flavor if desired.
• Substitute coconut cream and vegan white chocolate for a dairy-free version.
• Chill longer or add extra melted white chocolate if mixture is too soft.
• Dust hands with powdered sugar to prevent sticking while rolling.

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Nutrition

• Serving Size: 1 truffle
• Calories: 100
• Sugar: 10g
• Sodium: 10mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 11g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 5mg