Creamy Lemon Truffles Recipe

Introduction

Creamy Lemon Truffles are a delightful, tangy treat perfect for any occasion. These bite-sized sweets combine smooth cream cheese and zesty lemon for a refreshing flavor, with an optional white chocolate coating for extra indulgence.

Ingredients

• 4 oz cream cheese (or coconut butter for dairy-free)
• 2 tbsp butter (or extra coconut butter for plant-based)
• 3 tbsp powdered sugar (or erythritol for keto-friendly)
• Zest of one lemon (fresh for best flavor)
• 3 oz white chocolate chips (optional, for coating)
• Optional: A drop of natural yellow food coloring or a pinch of turmeric

Instructions

1. Step 1: Bring the cream cheese and butter to room temperature until softened.
2. Step 2: Blend all ingredients except the white chocolate using a hand mixer for the smoothest results. Stirring with a fork works too but won’t be as creamy.
3. Step 3: Spread the mixture into a small container or freeze for a few minutes until firm enough to scoop into balls.
4. Step 4: Use a mini cookie scoop to form balls and place them on a parchment-lined plate. Freeze until firm.
5. Step 5: If using, melt the white chocolate and stir in ½ teaspoon of oil for a smoother coating.
6. Step 6: Dip each truffle in the melted chocolate and place back on the parchment paper. Allow to set.
7. Step 7: Once the chocolate has hardened, cut each truffle in half for bite-sized treats.
8. Step 8: Store in the refrigerator or freezer for freshness.

Tips & Variations

• For a dairy-free version, substitute cream cheese and butter with coconut butter and use coconut-based white chocolate chips if coating.
• Add a drop of natural yellow food coloring or a pinch of turmeric to enhance the lemon color without affecting flavor.
• To keep the truffles softer, skip the white chocolate coating and simply roll them in finely crushed freeze-dried lemon zest or coconut flakes.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week or freeze for up to one month. If frozen, allow them to soften in the refrigerator before serving. The white chocolate coating helps keep them fresh but may soften slightly at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these truffles ahead of time?

Yes, these lemon truffles can be made a few days in advance and stored in the refrigerator or frozen for longer storage.

What if I don’t have a hand mixer?

You can stir the mixture with a fork or spoon, but using a hand mixer will give you the smoothest, creamiest texture.

Creamy Lemon Truffles Recipe

Print Recipe

★★★★★

4.4 from 143 reviews

These creamy lemon truffles combine zesty lemon flavor with a smooth, rich texture, perfect for a light, refreshing dessert or treat. The recipe is versatile, offering both dairy and dairy-free options, and can be coated with white chocolate for an elegant finish.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes (including chilling time)
• Yield: 12–15 truffles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Base Ingredients

• 4 oz cream cheese (or coconut butter for dairy-free)
• 2 tbsp butter (or extra coconut butter for plant-based)
• 3 tbsp powdered sugar (or erythritol for keto-friendly)
• Zest of one lemon (fresh for best flavor)

Optional Coating

• 3 oz white chocolate chips
• ½ tsp oil (for smoothing the melted chocolate)
• A drop of natural yellow food coloring or a pinch of turmeric (optional)

Instructions

1. Soften Ingredients: Let the cream cheese and butter sit at room temperature until they are soft and easy to blend, ensuring a smooth mixture.
2. Blend Mixture: Using a hand mixer, combine the softened cream cheese, butter, powdered sugar, and lemon zest until smooth and creamy. If you don’t have a mixer, stirring with a fork works but will result in a less creamy texture.
3. Chill Mixture: Transfer the blended mixture into a small container and either refrigerate or freeze for a few minutes until it is firm enough to scoop.
4. Form Truffles: Use a mini cookie scoop or a spoon to shape the mixture into small balls. Place them on a parchment-lined plate and freeze until firm.
5. Melt Chocolate (Optional): If coating with white chocolate, melt the white chocolate chips gently, then stir in ½ teaspoon of oil to create a smooth, glossy coating.
6. Coat Truffles: Dip each firm truffle into the melted chocolate and place back on the parchment paper to set.
7. Chill to Set: Allow the chocolate coating to harden completely. Once set, you can cut each truffle in half for smaller, bite-sized pieces.
8. Store: Keep the truffles refrigerated or frozen to maintain freshness until ready to serve.

Notes

• The recipe is easily adaptable for dairy-free or keto diets by substituting ingredients accordingly.
• Optional food coloring or turmeric can be added to enhance the lemony yellow appearance.
• For a smoother chocolate coating, adding a small amount of oil is recommended.
• These truffles should be stored cold and consumed within a week for best freshness.
• Cutting the truffles in half after setting makes for perfectly bite-sized treats that are easier to enjoy.

Keywords: lemon truffles, creamy lemon dessert, no-bake truffles, dairy-free lemon treats, keto lemon truffles, white chocolate coating