Lemon Truffles

Lemon Truffles are bright, creamy, and melt-in-your-mouth treats that bring a burst of citrus to every bite. These no-bake bites are rich and smooth, with just the right balance of sweet and tangy. I love how easy they are to make with just a few ingredients and how fancy they look on a dessert tray or as edible gifts.

Why You’ll Love This Recipe

I love these lemon truffles because they’re fresh, zesty, and incredibly satisfying without being heavy. The lemon flavor is vibrant but not overpowering, and the white chocolate base gives them a creamy, indulgent texture. They’re perfect for spring or summer events, bridal showers, or anytime I want something sweet that feels a little special. Plus, I can make them ahead of time and keep them chilled for whenever I need a quick treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• White chocolate (high-quality bars or chips)

• Heavy cream

• Unsalted butter

• Lemon zest

• Fresh lemon juice

• Vanilla extract

• Powdered sugar or crushed cookies (for rolling)

Directions

1. I start by finely chopping the white chocolate and placing it in a heat-safe bowl.

2. In a small saucepan, I heat the heavy cream and butter over medium heat until it just begins to simmer.

3. I pour the hot cream mixture over the chopped white chocolate and let it sit for a minute to melt.

4. I stir until smooth and creamy, then add the lemon zest, lemon juice, and vanilla extract. I mix until fully combined.

5. I cover the bowl and chill the mixture in the refrigerator for 2 to 3 hours, or until firm enough to scoop.

6. Using a small cookie scoop or spoon, I form the mixture into small balls and roll them in powdered sugar or crushed cookies for a coating.

7. I chill the truffles again for about 30 minutes before serving to help them hold their shape.

Servings and timing

This recipe makes about 20 to 24 truffles. Prep time is around 15 minutes, with a chilling time of 2 to 3 hours before shaping and another 30 minutes to set. They’re easy to prepare in advance and store until ready to serve.

Variations

• I sometimes dip the truffles in melted white chocolate for a smooth shell and a more elegant finish.

• For extra texture, I roll the truffles in finely chopped nuts, coconut flakes, or lemon-flavored cookie crumbs.

• I’ve used a touch of limoncello instead of lemon juice for a grown-up twist.

• Adding a pinch of sea salt to the top gives a nice contrast to the sweetness.

Storage/Reheating

I store the truffles in an airtight container in the refrigerator for up to 1 week. For longer storage, I freeze them for up to 2 months. I let them sit at room temperature for about 10 minutes before serving so they’re soft and creamy. No reheating is needed—they’re perfect chilled.

FAQs

Can I use white chocolate chips instead of bars?

Yes, I can. I just make sure they’re good-quality chips that melt smoothly. If needed, I add a tiny bit of coconut oil to help the texture.

Why isn’t my truffle mixture firming up?

It may need more chilling time. If it’s still too soft after a few hours, I add a little more melted white chocolate or reduce the lemon juice slightly next time.

Can I make these dairy-free?

Yes, I’ve used coconut cream and dairy-free white chocolate alternatives. The flavor changes a bit, but they’re still delicious.

Do these truffles taste very tart?

They have a nice lemony tang, but they’re not overly tart. I adjust the amount of lemon zest and juice to fit my taste preference.

Can I make these truffles ahead of time?

Definitely. I make them a day or two in advance and keep them chilled until serving. They actually taste even better once the flavors have had time to meld.

Conclusion

Lemon Truffles are one of those simple yet impressive treats that I love making over and over again. With their creamy texture and burst of citrus flavor, they’re perfect for gifting, entertaining, or just enjoying with a cup of tea. I keep a batch in the fridge whenever I need a little sweet brightness in my day.