Name: Lemon Truffles Recipe
Prep time: 10 min
Total time: PT-491241H26M53S
Cuisine: American
Ingredients: 4 oz cream cheese (or coconut butter); 2 tbsp butter (or additional coconut butter); 3 tbsp powdered sugar (or erythritol); Zest of one lemon; 3 oz white chocolate chips; 1 drop natural food coloring (or pinch turmeric for color)

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Introduction

Lemon truffles are a delightful, tangy treat that combines creamy texture with refreshing citrus flavor. These bite-sized sweets are easy to make and perfect for a refreshing dessert or snack.

The image shows small round truffles arranged on a white plate covered with white parchment paper. The truffles come in two types: one covered with smooth pale yellow coating, and the other coated with powdered white sugar that gives a rough texture. In the background, there are slices of bright yellow lemon blurred but visible. The plate rests on a white marbled surface, creating a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 oz cream cheese (or coconut butter)
2 tbsp butter (or additional coconut butter)
3 tbsp powdered sugar (or erythritol)
Zest of one lemon
3 oz white chocolate chips (optional)
1 drop natural food coloring (or pinch turmeric, optional for color)

Instructions

Step 1: Bring the cream cheese and butter to room temperature until soft.
Step 2: Blend the cream cheese, butter, powdered sugar, lemon zest, and food coloring together. Using a hand mixer creates the smoothest texture, but stirring with a fork is also fine.
Step 3: Spread the mixture into a container or chill in the freezer for a few minutes until firm enough to scoop.
Step 4: Use a mini cookie scoop to form balls and place them on a parchment-lined plate. Freeze until firm.
Step 5: If desired, melt white chocolate chips and dip the truffles for a coating. For a smoother coating, stir half a teaspoon of oil into the melted chocolate. Allow the coating to set before serving.
Step 6: For presentation, cut each coated truffle in half as soon as the chocolate sets.

Tips & Variations

Use coconut butter as a dairy-free alternative to cream cheese and butter.
For a sugar-free version, substitute powdered sugar with erythritol.
Add a pinch of turmeric or a drop of natural food coloring for a bright, cheerful color.
Dip the truffles in melted coconut butter instead of white chocolate for a different flavor and texture.

Storage

Store lemon truffles in an airtight container in the refrigerator or freezer. They keep fresh for up to two weeks in the fridge and up to a month frozen. To enjoy, simply thaw in the fridge for a short time before serving. Reheating is not required.

How to Serve

The image shows several lemon truffles and lemon slices placed on a white marbled surface. There are two types of truffles: some are coated with a smooth, pale yellow glaze, while others are covered in white powdered sugar, with one of these powdered truffles bitten into, revealing a creamy, textured, light yellow inside. The lemon slices are bright yellow with clearly visible segments and a white rind, arranged around the truffles, creating a fresh and bright look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make lemon truffles without dairy?

Yes, you can substitute cream cheese and butter with coconut butter to make a dairy-free version.

Do I have to coat the truffles in chocolate?

No, coating is optional. The truffles are delicious on their own with just the lemon and cream cheese mixture.