Go Back

Creamy Lemon Truffles

These creamy lemon truffles offer a bright, zesty bite with a smooth center, perfect for parties or as gifts.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 24 truffles
Course: Dessert, Treat
Cuisine: American, European
Calories: 120
Ingredients Method Notes

Ingredients
  

Truffle Base
  • 1 cup heavy cream Use cream with 35% fat or more for a silkier texture.
  • 4 tablespoons unsalted butter Provides richness.
  • 2 cups powdered sugar, sifted To sweeten and thicken the mixture.
  • 1 tablespoon lemon zest, finely grated From 2 small lemons for vibrant flavor.
  • 2 tablespoons fresh lemon juice Adds acidity and brightness.
  • 1 teaspoon vanilla extract Enhances the flavor profile.
  • 1 pinch salt Balances sweetness.
Coating
  • 1 cup white chocolate chips or melting wafers For coating or use extra powdered sugar for dusting.
Garnish (Optional)
  • extra lemon zest or finely chopped candied peel For decoration.

Method
 

Preparation
  1. Line a small tray or baking sheet with parchment paper.
  2. In a small saucepan, warm the heavy cream, unsalted butter, and powdered sugar on low heat until the butter melts and sugar dissolves.
Mixing
  1. Remove from heat and stir in lemon zest, lemon juice, vanilla, and a pinch of salt.
  2. Pour the mixture into a shallow bowl and chill in the fridge for 30 to 40 minutes until it thickens.
Forming Truffles
  1. Use a small spoon or melon baller to scoop small portions of the mixture, wet your hands, and roll them into smooth balls.
Chilling
  1. Place formed truffles on the parchment-lined tray and chill for 15 minutes.
Coating
  1. Melt white chocolate in a double boiler or microwave, then dip each truffle and place on parchment to set. Alternatively, roll in powdered sugar.
  2. Chill coated truffles until the coating sets.
Serving
  1. Move truffles to a serving plate or store in an airtight container.

Notes

Truffles can be stored in the fridge for up to 5 days or frozen for up to 3 months. Use fresh lemons for best flavor and avoid heating the cream and butter until boiling.