Lemon Truffles Recipe

Introduction

Lemon truffles offer a bright, creamy treat that’s both refreshing and indulgent. These bite-sized delights combine the tang of lemon with smooth, sweet creaminess, perfect for a light dessert or special occasion.

Ingredients

• 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

1. Step 1: Bring the cream cheese and butter to room temperature until soft.
2. Step 2: Blend the cream cheese, butter, powdered sugar, lemon zest, and optional food coloring until smooth. A hand mixer works best, but stirring with a fork is also fine.
3. Step 3: Either spread the mixture into a container to chill, or freeze it for a few minutes until firm enough to scoop into balls with a mini cookie scoop onto a parchment-lined plate.
4. Step 4: Freeze the scooped truffles until completely firm. If using the container method, cut the chilled mixture into bars or squares.
5. Step 5: If desired, dip the truffles or bars in melted white chocolate or coconut butter. For a smoother coating, stir half a teaspoon of oil into the melted white chocolate before dipping (optional).
6. Step 6: Once the chocolate sets, cut each coated truffle in half if you prefer the style shown in photos.
7. Step 7: Store any leftovers in the refrigerator or freezer to maintain freshness.

Tips & Variations

• Use coconut butter instead of cream cheese and butter for a dairy-free version.
• Add a drop of natural food coloring or a pinch of turmeric for a cheerful yellow hue.
• Mix a small amount of oil into melted chocolate for an even coating that won’t crack.

Storage

Store lemon truffles in an airtight container in the refrigerator for up to one week, or freeze for up to one month. When ready to eat, allow frozen truffles to thaw in the fridge for about 15 minutes. If coated in chocolate, keep refrigerated to avoid melting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another sweetener instead of powdered sugar?

Yes, erythritol or other powdered sugar substitutes work well and can keep this recipe lower in sugar.

How do I get the smoothest texture when mixing?

A hand mixer or electric blender will create the smoothest, creamiest texture, but you can also stir thoroughly with a fork if needed.

Lemon Truffles Recipe

Print Recipe

★★★★★

4.6 from 148 reviews

These creamy and tangy Lemon Truffles are a delightful no-bake treat combining the zest of fresh lemon with smooth cream cheese or coconut butter. Lightly sweetened and optionally dipped in white chocolate, they’re perfect for a refreshing dessert or snack with a bright citrus twist.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes (including chilling time)
• Yield: Approximately 12 truffles or 8 bars 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 oz cream cheese (or coconut butter)
• 2 tbsp butter (or additional coconut butter)
• 3 tbsp powdered sugar (or erythritol)
• Zest of one lemon

Optional Ingredients

• 3 oz white chocolate chips
• 1 drop natural food coloring (or pinch turmeric for color)

Instructions

1. Soften the base ingredients: Bring the cream cheese (or coconut butter) and butter (or additional coconut butter) to room temperature to ensure they are soft and easy to blend.
2. Mix ingredients thoroughly: Blend the softened cream cheese and butter together with powdered sugar and lemon zest until smooth. Using a hand mixer will yield the best texture, but stirring with a fork also works if needed.
3. Chill mixture for shaping: Either spread the blended mixture into a container for bars or freeze it for a few minutes until firm enough to scoop.
4. Shape the truffles: If scooping, use a mini cookie scoop to form balls and place them on a parchment-lined plate. Freeze the formed truffles until firm.
5. Optional coating: Melt white chocolate chips (optionally adding half a teaspoon of oil for smoother coating) or coconut butter and dip the truffles or bars to coat them evenly. Allow the coating to set.
6. Final touches: For presentation similar to the photos, cut the coated bars in half once the chocolate has set.
7. Storage: Refrigerate or freeze any leftovers to maintain freshness.

Notes

• You can substitute cream cheese with coconut butter for a dairy-free version.
• Powdered erythritol can be used instead of powdered sugar for a lower sugar option.
• Adding a drop of natural food coloring or a pinch of turmeric gives a subtle color enhancement but is optional.
• Adding oil to the melted white chocolate helps achieve a smoother coating but is not necessary.
• These truffles are best stored frozen or refrigerated to keep their shape and freshness.

Keywords: lemon truffles, no bake dessert, creamy lemon sweets, citrus truffles, easy party dessert