Lemon Cream Truffles

Creamy white chocolate lemon truffles are the perfect balance of citrus and rich, buttery cream filling all rolled in sweet powdered sugar.

Love Truffles? Try my over the top Cookie Dough Stuffed Brownie Truffles!!

Why You’ll Love These Lemon Truffles

1. Easy! These Lemon Cream Truffles are the perfect little sweet treat! They’re extremely easy to make, and a perfect recipe for beginners. You only need a few ingredients, a microwave, and a bowl!
2. Rich, buttery, and sweet! The richness of the white chocolate and butter paired with the bright citrus from the lemon os a match made in heaven! They literally melt in your mouth.
3. Perfect for gifting! Place them in paper candy cups or mini cupcake liners and they’re the perfect sweet gift! They are also an amazing addition to a holiday platter or a springtime brunch.

Ingredients You’ll Need

Make sure to scroll down to the recipe card at the bottom of this post for the full ingredient list and instructions.

• Chopped white chocolate. You can also use white chocolate chips, but I have found that chopped white chocolate melts much smoother than chips!
• Lemon flavor extract. This is easy to find at most local supermarkets or superstores. I tested this recipe using fresh lemon juice, and found that to really taste the lemon you needed to add at least 1 tablespoon of juice, which caused the white chocolate mixture to curdle slightly and stay too thin. The extract works perfectly since you don’t have to add too much!
• Yellow food coloring. You can use food coloring gel or liquid drops.
• Butter. Cut the butter into cubes for easy, and even melting. You can use either cold butter or room temperature and it’s your choice whether you use unsalted or salt (although I pretty much use salted butter).
• Heavy whipping cream. Don’t substitute milk for this. The heavy cream gives the truffles the texture and the richness they need!
• Powdered sugar. Rolling the truffles in sugar gives them a sweet, melty exterior, while preventing them from sticking.

Tips When Making Lemon Truffles

1. Choose quality white chocolate. Like I stated above, chopped white chocolate generally melts smoother than white chocolate chips. And even some white chocolate chips brands don’t even really melt, but can easily curdle/separate and burn (Hershey’s chips never work for me). Brands like Lindt or Guittard never let me down.
2. Don’t use “Almond Bark” or the white melting disks. These are better used when simply dipping a truffle or as a drizzle. They are made with low-quality ingredients and really don’t taste that great in my opinion. They’re fine for certain uses, but truffles should be a delicious treat, not waxy and artificial.
3. Add a little lemon zest for even more lemon flavor. You can easily zest one lemon and stir it into the white chocolate mixture before chilling to really amp up the citrus. You could also add a little zest to the powdered sugar coating.

Variations:

• Make these into Orange Cream Truffles or Lime Cream Truffles easily. Just sub out the citrus extract and the food color drops!
• Roll these in coarse or sparkling sugar for a pretty crunch, or even dip them in milk or semi-sweet chocolate.
• Add a little fresh lemon zest into the mixture when you melt everything together if you want a little extra citrus flavor. Just 1/2 tablespoon or so. If you add too much it can give your truffle a more bitter taste. 

Do Truffles Need To Be Refrigerated / How To Store

I do recommend that you store them in the refrigerator in an airtight container. They are fine at room temperature for a while, but they will soften as they come up to room temperature. You can even freeze these truffles and they will be great!

More Lemon Recipes:

• Lemon Meltaway Cookies
• Lemon Cream Cheese Bars
• Lemon Poppy Seed Pound Cake
• Lemon Cream Pie

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