Fresh Lemon Truffles

These Fresh Lemon Truffles are creamy confections with a bold citrus flavor. Rolled in sugar or dipped in dark chocolate ~ they make an unexpectedly light and bright homemade candy for chocolate and citrus lovers alike.

Easy Fresh Lemon Truffles image

Lemon truffles are a tough nut to crack ~ it’s hard to get the true flavor of fresh lemon into a classic creamy ganache that will firm up enough to scoop and roll.

Most recipes yield a wimpy, fake taste at best ~ some use zest, some use flavoring, some use cake mix (huh?)  But the bright flavor of real lemon married with the mouthfeel of a classic creamy truffle is so mind blowing, so irresistible, so utterly enchanting, that it’s worth the trial and error to get it right.

Fresh Lemon Truffles photo

So here’s my take on a really lemony lemon truffle. This recipe is made with fresh lemon juice, heavy cream, white chocolate (or confectionery,) some powdered sugar for stability, and a touch of lemon extract. I’ll show you how to roll them in sugar (granulated or powdered,) or dip them into dark chocolate for a decadent lemony treat. Whatever way you roll, these truffles are epic.

Fresh Lemon Truffles coated in dark chocolate image

The dark chocolate enrobed version is inspired by classic candy shop truffles…I’m always the one picking through the box hunting for a tart lemon buttercream, but I’m most often disappointed. If you ask me the combination of lemon and dark chocolate is one of the most sophisticated flavor combos out there. I’ve featured it before in my MEYER LEMON FILLED CHOCOLATES, which are an easy molded chocolate with a more liquid lemon filling.

Fresh lemon truffles coated in dark chocolate imagery

But chocolate isn’t the only game in town with these tart lemon truffles. For a super easy treat you can just roll them in sugar. Both powdered and granulated works ~ they look like little snowballs!

Fresh Lemon Truffles coated in sugar image

TIP: It’s important to keep the truffles refrigerated because they’ll soften in warm room temperatures. I think the flavor is better when they’re chilled, anyway!

Fresh Lemon Truffles coated in sugar photograph

Inexpensive Candy Dipping Tools are nice to have around, and make dipping these truffles in chocolate an easy process.

3.61 from 41 votes

Fresh Lemon Truffles

Course Dessert
Yield 3 dozen
Author Sue Moran


  • 1/3 cup heavy cream
  • 12 ounces white chips or white chocolate cut in very small pieces
  • 2 cups confectioner's sugar sifted
  • 4 Tbsp fresh lemon juice
  • 1 tsp lemon extract

for sugar coated truffles

  • 1/2 cup granulated or confectioner's sugar

for chocolate dipped truffles

  • 24 ounces semi sweet or dark chocolate chips or finely chopped chocolate of your choice


  • Put the cream in a glass microwave safe bowl and microwave on high for a minute, or until it comes to a boil.
  • Add the white chocolate, cover with plastic, and let sit for 10 minutes. Stir until the chocolate is melted and smooth. If necessary, put the bowl back in the microwave for 15 seconds to fully melt the chocolate. Don't over do the heat or the chocolate will scorch.
  • Stir in one cup of the sugar, then the lemon juice and extract and blend well. Stir in the rest of the sugar and mix until smooth. Cover and refrigerate for 2 hours, or until firm enough to scoop.


  • Use a small 1 inch cookie scoop to portion out the truffle mixture, and roll gently and quickly with your hands to form a smooth round ball. Work quickly because the warmth of your hand will soften the truffle.
  • Roll each ball in either granulated or confectioner's sugar. Put them in the refrigerator until you are ready to eat them, and serve chilled.


  • For chocolate dipped truffles you'll want the truffles to be extra cold, so I put the balls in the freezer for an hour before I dip them.
  • If you want to coat all the truffles you'll need 24 ounces of chocolate. I think it's easier to split the chocolate in half and work in 2 batches. Microwave 12 ounces of chocolate in a microwave safe bowl on high for one minute. Remove and stir the chocolate. You will probably need to heat it for another 20 seconds, then stir again to melt all the chocolate. Let the chocolate cool for 15 minutes before dipping.
  • Use a fork or candy dipping tool to dip the cold truffles into the chocolate and then on to a parchment lined surface. Let them harden at room temperature, then refrigerate until serving.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

Make it your own ~

  • Try using lime instead of lemon.
  • Decorate the truffles with a little bit of zest if you like.


Don’t forget to pin these epic Fresh Lemon Truffles!




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    Leave a Reply

    Please rate this recipe!

  • Reply
    April 1, 2021 at 3:21 pm

    Hi I know this may seem a strange question but can you substitute the chocolate for anything ? As my mum is allergic to chocolate but loves lemon.
    Thank you

    • Reply
      Sue Moran
      April 1, 2021 at 5:13 pm

      I’m really not sure, Andrea, I know when I was experimenting with these the chocolate helps create the texture and keep the truffles firm when chilled. I just did a quick google search and most recipes do use white chocolate, so it might take some trial and error to figure out how to do them without any chocolate. Sorry I can’t be of more help!

  • Reply
    Silvia King
    November 24, 2020 at 10:19 am

    This recipe sounds divine!!! Instead of 2 cups of confectioner’s sugar, can I use granulated sugar? Or does it have to be the super fine confectioner’s sugar? Thanks!

    • Reply
      November 24, 2020 at 10:34 am

      Hey Silvia, yes, for this you do need confectioner’s sugar, I’m afraid.

  • Reply
    January 10, 2020 at 9:53 am

    Lemons galore these days!
    Just to make sure I read the recipe correctly, I must ask…Do I measure two (2) cups of confectioners sugar and then sift it?

    • Reply
      January 10, 2020 at 11:06 am

      Yes, exactly. Measure first, then sift.

  • Reply
    December 13, 2019 at 9:21 am

    About how many truffles does this make? (Wondering if I should make a double batch…)

    • Reply
      December 13, 2019 at 9:54 am

      It makes about 3 dozen, I’m in the middle of switching to a new recipe plugin and have to do all the yields manually, sorry about that!

  • Reply
    Pam Sobaski
    October 14, 2019 at 11:53 am

    I do not own a microwave. (Anything, including water, that you nuke loses all nutritional value.) How best to convert the recipe to accommodate this.

    • Reply
      October 14, 2019 at 12:23 pm

      For sure, you can heat the cream on the stove, and for the coating you can melt chocolate over a double boiler on the stove.

    • Reply
      May 9, 2021 at 5:49 am

      “Anything, including water, that you nuke loses all nutritional value.” This is a completely ridiculous and spurious claim.

  • Reply
    Lori K.
    April 7, 2019 at 4:33 pm

    Hi, Sue. I’d like to try making these for Easter. I’m planning to do as much advance prep work as possible. Do you think these truffles can be made ahead and stored successfully in the refrigerator or freezer? Thanks for all you do to inspire us in the kitchen!

    • Reply
      April 7, 2019 at 5:05 pm

      Yes, I do think they’d be fine frozen, or refrigerated. You could make them a few days ahead for refrigerator storage, and much longer for the freezer. Just be sure to freeze them solid first and then transfer them to a freezer safe container so they don’t stick together.

  • Reply
    November 30, 2018 at 9:33 am

    There really are no better combinations than lemon and anything. Lemon and chocolate are sublime. I even add lemon to my fresh mushroom gravy. Trust me on this one. I always make lemon bon bins, this year I am borrowing your truffle recipe.

    • Reply
      November 30, 2018 at 9:38 am

      I’m with you on lemon, it might be my favorite flavor of all. And also agree that lemon and chocolate is the most sophisticated combo there is.

  • Reply
    December 30, 2017 at 10:25 pm

    I’ve finished making the ganache and it’s almost time to roll them! I live in Australia and wasn’t able to find proper lemon extract, only lemon essence which i used instead. The mixture didn’t come out quite as lemony as i hoped (i am a citrus fiend). So i added about a tablespoon of very fine lemon zest as well. I might have to have a look on Amazon and see if i can get proper lemon extract for next time, as i think that’s the problem.

    • Reply
      December 31, 2017 at 4:21 am

      Lemon zest is a good addition, Sara, especially if it’s very finely grated. You should be able to find a good lemon extract on Amazon.

  • Reply
    Laura | Tutti Dolci
    December 28, 2017 at 12:58 pm

    I love anything lemon, these truffles look divine!

  • Reply
    Brenda potwin
    December 25, 2017 at 10:24 am

    My husband loves lemon so I made these yesterday. The recipe was easy to follow. I used fondue forks to dip the chocolate and it worked out great. Thanks
    Can’t wait for your recipes for the new year.

    • Reply
      December 25, 2017 at 10:30 am

      Thanks Brenda, I can’t wait to get cooking in 2018!!

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