Lemon Cream Truffles – Cookies and Cups

Creamy White Chocolate Lemon Truffles are the perfect balance of citrus and a rich buttery cream filling, all wrapped in sweet powdered sugar.

Do you love truffles? Try my hype Cookie Dough Stuffed Brownie Truffles!!

Why you will love these lemon truffles

1. Easy! These lemon curd truffles are the perfect little sweet treat! They are extremely easy to make and a perfect recipe for beginners. You only need a few ingredients, a microwave, and a bowl!
2. Rich, buttery and sweet! The richness of the white chocolate and butter combined with the bright citrus of the lemon makes a perfect combination! They literally melt in your mouth.
3. Perfect for gifting! Place them in paper candy cups or mini cupcake liners and they make the perfect sweet treat! They are also a great addition to a holiday dish or spring brunch.

Ingredients you will need

Be sure to scroll down to the recipe card at the end of this post for the full ingredient list and instructions.

• chopped white chocolate. You can also use white. chocolate chipsbut I have found that chopped white chocolate melts much smoother than chips!
• lemon flavor extract. This is easy to find at most supermarkets or local big box stores. I tested this recipe using fresh lemon juice and found that to really taste the lemon it was necessary to add at least 1 tablespoon of juice, which caused the white chocolate mixture to curdle slightly and remain too thin. The extract works perfectly as you don’t need to add too much!
• yellow food coloring. You can use gel food coloring or liquid drops.
• Butter. Cut the butter into cubes so it melts easily and evenly. You can use cold or room temperature butter and it’s your choice whether to use salted or unsalted (although I use salted butter).
• Heavy whipping cream. Do not substitute this for milk. The heavy cream gives the truffles the texture and richness they need!
• Icing sugar. Rolling truffles in sugar gives them a sweet, melty exterior, while preventing them from sticking.

Tips for making lemon truffles

1. Choose quality white chocolate. As I said above, chopped white chocolate generally melts more smoothly than white chocolate chips. And even some brands of white chocolate chips don’t even melt, but can easily curdle/separate and burn (Hershey’s chips never work for me). Brands like Lindt or Guittard never disappoint me.
2. Do not use “almond bark” or the white melted discs.. They are best used simply by dipping a truffle or as a drizzle. They are made with low quality ingredients and, in my opinion, don’t taste that good. They are fine for certain uses, but truffles should be a delicious treat, not waxy or artificial.
3. Add a little lemon zest for even more lemon flavor. You can easily zest a lemon and mix it into the white chocolate mixture before chilling to bring out the citrus. You can also add a little zest to the powdered sugar layer.

Variations:

• Easily turn them into orange cream truffles or lime cream truffles. Simply substitute the citrus extract and the food coloring is in!
• Roll them in coarse or soda sugar for a nice crunch, or even dip them in milk or semisweet chocolate.
• Add a little fresh lemon zest to the mixture when you melt everything together if you want a little more citrus flavor. Just 1/2 tablespoon or so. If you add too much it can give your truffle a more bitter taste.

Do truffles need to be refrigerated? / How to store them

I recommend that you store them in the refrigerator in an airtight container. They are fine at room temperature for a while, but will soften as they come to room temperature. You can even freeze these truffles and they will be delicious!

More lemon recipes:

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