Lemon Truffles
These creamy, zesty Lemon Truffles are incredibly easy to make and taste like a little bite of sunshine, perfect for any occasion.
- Prep Time: 15
- Total Time: 75
- Yield: 12-16 truffles
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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
- Bring the cream cheese (or coconut butter) and butter (or additional coconut butter) to room temperature until soft.
- Combine the cream cheese (or coconut butter), butter (or additional coconut butter), powdered sugar (or erythritol), and lemon zest in a mixing bowl.
- Blend all ingredients together until smooth and well combined using a hand mixer. (Alternatively, stir with a fork).
- Choose your desired method for shaping.
- To make bars, spread the mixture into a container.
- To make balls, freeze the mixture for a few minutes until firm enough to scoop.
- Using a mini cookie scoop, scoop balls onto a plate lined with parchment paper.
- Freeze the truffles (or container with mixture) until firm.
- If using the container method, cut into bars or squares once firm.
- If desired, melt the white chocolate chips.
- Dip the firm truffles into the melted white chocolate (or coconut butter).
- (Optional: Stir half a teaspoon of oil into the melted white chocolate for a smoother coating).
- To make truffles like the photos, cut each dipped truffle in half as soon as the chocolate sets.
- Refrigerate or freeze any leftovers for freshness.
Notes
Ensure cream cheese and butter are at room temperature for a smooth mixture.
Do not skip the lemon zest for the best flavor.
Chill the mixture thoroughly before shaping or cutting.
For easy dipping, add a tiny bit of oil to melted white chocolate.
Find it online: https://theopenoven.com/lemon-truffles/