Lemon Truffles

If you’re a fan of lemon desserts, these lemon truffles are about to become your new obsession. Imagine the bright, tart pucker of lemon combined with a luxuriously creamy, melt-in-your-mouth texture. These little bites deliver serious citrus bliss in candy form!

The genius of these lemon truffles lies in their simplicity. You just need 3 basic ingredients – cream cheese (or coconut butter), powdered sugar, and fresh lemon zest. Give them a quick whip together and you’ve got an ultra-rich, ultra-smooth lemon cheesecake-like filling that’s begging to be rolled into truffles.

While you can certainly stop there and enjoy those naked lemon orbs in all their tangy glory, they’re even more irresistible when given a crisp candy shell. A dip or roll in melted white chocolate or coconut butter provides the perfect polished contrast to the sweet-tart, creamy interior.

No matter how you serve them up, these lemon truffles are downright addictive little treats. The bright citrus zing cuts through all that rich creaminess in the most lively, refreshing way. Yet there’s an unmistakable lushness and decadence to each soft, truffle-y bite.

They’re the ideal spring and summer confection for lemon lovers. Or really, for anyone who appreciates the harmonious balance of sweet and tart flavors in dessert form. Think of them as the zestier, more refreshing version of chocolate truffles that are tailor-made for warm weather.

While a total cinch to whip up, you can easily make these lemon truffles look as elegant and polished as they taste. For a pretty presentation, try drizzling them with contrasting white and yellow candy melts. Or garnish with extra lemon zest curls, candied lemon slices, or flakes of toasted coconut.

Of course, their bright sunny color and punchy lemon flavor also makes these truffles perfect for all sorts of celebratory occasions. They’d make such a lovely edible gift for Mother’s Day, bridal showers, birthdays, or any spring fling. I also love setting out a platter of them alongside tea sandwiches for an ultra-dainty high tea vibe.

While definitely decadent, you can easily make these lemon truffles suit different dietary needs too. Use vegan cream cheese and coconut butter or oil to make them plant-based. Or opt for a sugar-free powdered sweetener to satisfy the keto crowd. So many delicious possibilities!

No matter how you decide to enjoy them, these lemon truffles are sure to disappear fast. They’re rich and indulgent enough to satisfy any sweet tooth, yet boast a wonderfully bright and zippy lemon flavor that keeps you coming back for just one more bite. Creamy citrus candy perfection!

Lemon Truffles Recipe

Ingredients:

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

Instructions:

In a bowl, beat together the cream cheese/coconut butter, butter/additional coconut butter, powdered sweetener, and lemon zest until completely smooth. Add food coloring if using.
Spread the lemon mixture into a shallow container and freeze for 10-15 minutes until just firm enough to scoop. Or chill the entire mixing bowl.
Use a mini cookie scoop to portion out small balls of the lemon mixture onto a parchment-lined plate or baking sheet.
Freeze the lemon balls for 30 minutes until completely firm.
If desired, coat the truffles in melted white chocolate or coconut butter by dipping or rolling them. Allow chocolate to set completely before serving.
For a pretty presentation, cut each truffle in half once the coating has set.
Refrigerate leftover lemon truffles for up to 1 week or freeze for 2-3 months.

Notes: