Lemon Truffles Recipe
Bright, zesty, and always the center of attention at any dessert table, Lemon Truffles are pure sunshine in a bite. These creamy, citrus-kissed confections come together with a handful of ingredients, but deliver the kind of richness and citrusy zing that’ll have everyone going back for more. Whether you’re an old pro at homemade candy or just in the mood for a sweet experiment, Lemon Truffles are a joyful treat that’s as impressive to serve as it is simple to make.
Ingredients You’ll Need
These Lemon Truffles rely on a short list of everyday ingredients, each playing a starring role in flavor and texture. Don’t skimp—the right ingredients make all the difference in these melt-in-your-mouth treats!
- White chocolate (12 ounces/340g): Go for good quality, as this is the smooth, creamy foundation of your truffles. If using bars, chop them finely for quick melting.
- Heavy cream (¼ cup/60mL): Adds velvety richness and creates that luscious, truffle-worthy ganache.
- Lemon zest (zest of 1-2 large lemons): Freshly zested lemon is what brightens these truffles and brings the citrus flavor front and center.
- Confectioners’ sugar (⅓ cup/40g, for rolling): A generous coating creates a snowy, sweet exterior and a soft finish to each truffle.
How to Make Lemon Truffles
Step 1: Prep the Chocolate
First things first: get your white chocolate ready! If you’re using chocolate bars, use a sharp knife to finely chop them—this helps them melt more evenly. Pop the chocolate pieces (or chips) into a heatproof bowl that’s just the right size to fit over a saucepan without touching the simmering water below.
Step 2: Create a Double Boiler
Fill your saucepan with about an inch of water and bring it to a gentle simmer over medium heat. This gentle heat will help you melt the chocolate and cream together without scorching—a key to fabulously smooth Lemon Truffles.
Step 3: Melt Chocolate and Cream
Pour the heavy cream over your waiting chocolate. Place the bowl on top of the saucepan, making sure it doesn’t touch the water. Let the heat work its magic, stirring occasionally, until about half the chocolate has melted. Remove the bowl from heat, and continue to stir—the residual warmth will finish melting the chocolate into silky, dreamy ganache. If there are still stubborn pieces, give it another minute or two over the double boiler, but take care not to overheat.
Step 4: Infuse with Lemon
Once your ganache is perfectly smooth, add the lemon zest. Stir it in and watch as the flecks of zest bring a burst of color and aroma, infusing your Lemon Truffles with their signature refreshing flavor.
Step 5: Chill the Ganache
To help the ganache firm up enough to roll, press a piece of plastic wrap directly onto its surface (this prevents a skin from forming) and refrigerate for 1-2 hours, or until it’s solid but scoopable.
Step 6: Shape and Coat
Grab a tablespoon or small scoop and portion out the chilled ganache, rolling each portion gently between your palms to form a smooth ball. Roll each truffle in confectioners’ sugar to give them a snowy finish, or leave them plain for a glossy look.
Step 7: Serve and Enjoy
Lemon Truffles are at their absolute best served at room temperature, when they practically melt in your mouth. Keep in mind they’ll soften after a few hours if your kitchen runs warm, so serve promptly for peak texture.
How to Serve Lemon Truffles
Garnishes
Dress up your Lemon Truffles with a dusting of extra lemon zest, a sprinkle of edible glitter, or even a tiny candied violet. Presentation counts—these truffles look gorgeous nestled in mini paper cups or on a pretty cake stand.
Side Dishes
While Lemon Truffles are a standout dessert all on their own, they pair beautifully with fresh berries, a platter of shortbread cookies, or a cup of good hot tea. For a fanciful dessert board, include fresh strawberries, candied ginger, and a bowl of lemon curd for dipping.
Creative Ways to Present
Stack Lemon Truffles in glass jars for a striking edible gift, tuck them into decorative boxes for party favors, or arrange them in a wreath shape on a platter for a showstopping centerpiece. You can even drizzle them with a little melted white chocolate and a touch of yellow food coloring for extra festivity.
Make Ahead and Storage
Storing Leftovers
To keep your Lemon Truffles fresh, store them in an airtight container in the refrigerator. Layer them between parchment paper to prevent sticking. They’ll keep their creamy texture and bright flavor for up to five days.
Freezing
Lemon Truffles freeze wonderfully! Once they’re rolled and coated, arrange them on a baking sheet to freeze until firm, then transfer to a zip-top freezer bag. They’ll keep for up to a month—just thaw in the fridge overnight before serving.
Reheating
No need for reheating—these are best enjoyed chilled or at room temperature. If they seem a bit too firm from the fridge, let them sit out for 20 minutes before serving to bring out their creamy texture.
FAQs
Can I use bottled lemon juice instead of fresh lemon zest?
Fresh lemon zest gives Lemon Truffles their bright, natural citrus flavor—bottled juice doesn’t provide the same punch or aroma. For the best results, always zest a fresh lemon right before mixing it in.
What’s the best white chocolate for Lemon Truffles?
Look for white chocolate with real cocoa butter for a creamy melt and rich flavor. Brands like Ghirardelli or Trader Joe’s white chocolate chips are reliable, but any good-quality bar (finely chopped) will do the trick.
How do I keep my truffles from melting?
Serve and store your Lemon Truffles in a cool environment. If your kitchen is warm, keep them refrigerated until right before serving, and avoid handling them too much—they’re softer than traditional chocolate truffles due to the creamy ganache.
Can I make these truffles ahead of time?
Absolutely! Lemon Truffles are perfect for making ahead. Prepare and shape them the day before your event, then store in the fridge or freezer until you’re ready to present.
Are there other coatings I can use besides confectioners’ sugar?
Definitely! Finely crushed pistachios, shredded coconut, or even a light coating of cocoa powder all work well. For an extra lemony touch, mix a bit more zest into your coating.
Final Thoughts
There’s nothing quite like the bright, refreshing bite of homemade Lemon Truffles. Whether you’re gifting them, bringing them to a party, or just treating yourself, these little gems are sure to win hearts. Give them a try—you might just discover your new favorite sweet to share and savor!
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Lemon Truffles Recipe
- Total Time: 2 hours 25 minutes
- Yield: Approximately 24 truffles 1x
- Diet: Vegetarian
Description
Indulge in the bright and zesty flavors of these delightful Lemon Truffles. With a creamy white chocolate ganache center infused with fresh lemon zest, these truffles are the perfect blend of sweet and citrusy goodness.
Ingredients
White Chocolate Ganache:
- 12 ounces white chocolate* (340g)
- ¼ cup heavy cream (60mL)
- 1–2 large lemons, zested
Coating:
- ⅓ cup confectioners’ sugar, for rolling (40g)
Instructions
- Prepare White Chocolate Ganache: Place finely chopped white chocolate in a bowl. Create a double boiler by simmering water in a saucepan and placing the bowl with heavy cream over it. Melt the chocolate, stirring occasionally. Add lemon zest and mix well.
- Chill Ganache: Cover the ganache with plastic wrap and refrigerate until firm, about 1-2 hours.
- Shape Truffles: Scoop ganache into balls, roll them smooth, and coat with confectioners’ sugar or desired topping.
- Serve: Enjoy these truffles at room temperature for the best texture.
Notes
- For a stronger lemon flavor, add more zest.
- Store truffles in the refrigerator for longer shelf life.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Mixing, Chilling, Rolling
- Cuisine: Unknown
Nutrition
- Serving Size: 1 truffle
- Calories: 80
- Sugar: 7g
- Sodium: 15mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg
Keywords: Lemon Truffles, White Chocolate, Dessert, Truffle Recipe, Lemon Zest
