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Pin ItLemon Truffles
If you love lemon – or know someone who does, you MUST make these White Chocolate Lemon Truffles asap! I know the word “truffles” sounds intimidating and all, but I assure you that they are easy to make! With the holiday season upon us, they make a great homemade gift for the lemon lover on your list. They also make a nice unexpected but tasty treat when added to your Christmas cookie tray! People will be asking you for the recipe!
This may sound strange to you, but one of the things I love about winter is the abundance of fresh citrus! Most people think of chocolate or peppermint during this time of the year, but I think of those, plus CITRUS! Living in Phoenix, lemons, limes, clementines, grapefruit, kumquats, and oranges are easily accessible this time of the year. I can pick them from my own tree or get some from my neighbors! As a matter of fact, when we moved into our house, one of the first things we planted was a lemon tree because I LOVE using lemon for cooking and baking!
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Although these White Chocolate Lemon Truffles are great during the holiday season, please don’t limit them to only the holiday season! They’re great in the spring and summer as well! ? And really, with how easy and delicious these little creamy treats are, you’ll want to make them all year long!
Other recipes you may enjoy
White Chocolate Lemon Truffles
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Ingredients
- 1 cup white chocolate chips
- ¼ cup butter
- Zest of 1 lemon
- 3 tablespoons heavy whipping cream
- ½ teaspoon lemon extract
- 2 – 3 drops yellow food coloring, optional
- ¼ cup powdered sugar
Instructions
- Place the white chocolate chips in a medium mixing bowl and set them aside.
- In a small saucepan, melt the butter with the lemon zest. Stir in the heavy cream and scald (bring just before boiling) the mixture. Pour the cream mixture through a fine-mesh sieve over the white chocolate chips. Add the lemon extract and optional food coloring, then stir until the mixture is smooth.
- Cover and refrigerate the chocolate chip mixture until the mixture is firm enough to handle, about 30 minutes.
- Scoop heaping teaspoonfuls of the chocolate chip mixture and form into balls. Roll the balls in the powdered sugar.
- Refrigerate the truffles for at least 30 minutes before enjoying them.
Notes
- Store the truffles in the refrigerator for up to 7 days. Freeze for up to 1 month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, thank you for sharing your recipes. When making the lemon truffles, are you using salted or unsalted butter? Looking forward to making these.
either or will work fine. Enjoy!
Wow, this is so good I ended up having a chunk of my tooth fall off from the sweets I eat. Holy cow!! Must make!
Can I use 10% cream instead of 35% cream.
Unfortunately, I don’t think that would work.
Love these! I did make a small change, I x4 the recipe and during the melt butter with lemon zest I threw in about a tbsp of organic lavender buds, all the buds were caught by the sieve! I didnt have yellow but I put in a little purple cake icing color and they came out the perfect lavender color. Lavender Lemon white chocolate truffles will be on my holiday table this year.
Can you use fresh lemon juice instead of extract?
I’ve never tried it that way so I can’ really give you a definitive answer. If you try it that way, I would love to hear how it turned out should anyone else have the same question.
I’ve made these twice and both times used lemon juice from Meyer lemons, way better than the lemon extract! We make a double batch!
Thanks so much for sharing this! If anyone else has the same question, this might help them!
Did you use 1/2 tbsp of lemon juice, or how much have you used?
I did use fresh squeezed lemon juice and it turned out wonderful! I also made them more diabetic friendly and substituted regular white chips with Lily’s white chocolate chips and powdered swerve. Awesome recipe. We will be making this again and also for a few people on our Christmas list! My husband is a type 1 diabetic and this was a fantastic treat for him. Thank you!!!
Some of the lemons at my local store are huge! Do I really want to use the entire zest or should I start w/ 1/2 a lemon first?
For really large lemons, you could probably use half – or slightly more.
Doesn’t the powdered sugar absorb into the truffle?
On the outside? Some of it might absorb into the truffles, but mostly, it stays powdered looking.
You can buy non melting powdered sugar from King Arthur Online.
thanks for that tip!
I am just wondering how I can make the Lemon Truffles more sour? My family likes super sour
Although I have never tried it, I would probably try using citric acid to add a sour taste. If you decide to try it that way, I would love to hear back in case anyone else has the same question.
Use the white part of lemon not just outer yellow the pulp definitely makes mount tangy
For tartness try adding plain lemon Kool aide powder to the powdered sugar you use to roll truffles in.
These look so NUMMY! Plan on making some soon. My mom loved all things lemon. I think she would have enjoyed them.
I loved these! Definitely keep refrigerated or they will melt! Super easy to make too!
Can’t wait to make these amazing truffles❤️
My daughter and I are obsessed with lemon🍋
Thank you for this delicious recipe!