Refreshing fresh lemon truffles are proof positive that when it comes to candy, chocolate’s not the only game in town!
Lemon truffles are an example of a creamy lemon dessert ~ think lemon ice cream, lemon cheesecake, or lemon pudding. It’s a type of treat that’s especially appealing to me. I love the bright flavor of real lemon married with the mouthfeel of a classic creamy truffle ~ it’s so irresistible, so utterly enchanting, that it’s worth the trial and error to get it right.
So here’s my take on a really lemony lemon truffle. This recipe is made with fresh lemon juice and zest, heavy cream, white chocolate confectionery, and a little butter. The result in a melt-in-your-mouth truffle with a bold fresh lemon flavor, aka, heaven!
A word of caution: all this amazing texture and mouthfeel comes with a price ~ you need to keep these truffles chilled, like right up until you take that first bite. Otherwise they start to get soft.
lemon truffle ingredients
We’re basically making a lemon ganache…
- fresh lemon zest and juice
- fresh squeezed lemon juice is a must. And don’t grate the zest, peel it off in strips with a vegetable peeler.
- heavy cream
- white chocolate candy melts
- white candy melts are similar to white chocolate but typically do not contain cocoa butter. Instead, they are made with vegetable fats. I use Ghirardelli brand candy melts.
- butter
- confectioner’s sugar
- for coating the truffles.
Depending on your lemon juice and your cream, your ganache may be quite pale. In this case you may want to add a very (very!) small amount of yellow food coloring to give it a hint of yellow. You will not even need a full drop.
why do I use candy melts instead of white chocolate?
White chocolate, like regular chocolate, will seize up and turn grainy when exposed to water, or, in this case, lemon juice. And since I want that super fresh lemon flavor in my truffles, I go with white candy melts. They have a texture like white chocolate without the issues. Also, since lemon is my hero flavor here, I don’t need the extra flavor that expensive white chocolate provides.
If you’d like to make lemon truffles with actual white chocolate you can omit the lemon juice and add a bit of lemon extract along with the zest for flavor. You’ll still get great flavor, but it will be a combination of white chocolate with a more subtle lemon accent.
lemon truffle method
It’s so simple. Once you have your chilled ganache you simply scoop it out into little balls and roll them in powdered sugar. Then back to the fridge until you’re ready to indulge.
This simple but unique candy is equally at home on a little plate with after dinner cocktails as it is in your holiday dessert table. Lemon truffles are great in the warmer months too because they need to be served chilled, and are super refreshing.
tips more making lemon truffles
I don’t recommend using white baking chips because they are especially difficult to melt. They’re specifically manufactured to hold their shape in cookies, etc. White candy melts or white almond bark works best.
It’s important to keep the truffles refrigerated because they’ll soften in warm room temperatures. The flavor is better when they’re chilled, anyway.
You may need to give the truffles a second coating in powdered sugar before serving, if desired, because the sugar tends to melt into the surface after a time.
Instead of coating the truffles with powdered sugar, you can dip them in melted chocolate.
For a different flavor, try lime, or key lime (and roll in crushed graham crackers!) Orange truffles can be rolled in regular cocoa powder, or in chocolate sprinkles.
homemade candy is fun to make!
- Grandma Kathy’s Homemade Turtle Candy Recipe
- Christmas Cracker Candy
- White Toasted Almond Bark
- Dark Chocolate Mendiants
- Amish White Cashew Clusters
- Mom’s Easy Fudge Recipe
- Jewel Box Truffles
Lemon Truffles
Ingredients
- 1/2 cup heavy cream
- zest peeled from one lemon. Try to get the yellow part only, the white pith is bitter.
- 10 ounces white melting wafers, I used Ghirardelli
- 3 Tbsp fresh lemon juice
- 2 Tbsp butter, softened
- confectioner’s sugar for coating
Instructions
- Put the cream and strips of lemon zest in another small glass microwave safe bowl and microwave on high for 45 seconds to a minute, or just until it comes to a boil. Cover with plastic wrap and let the cream and zest steep on the counter for 15 minutes.
- Put the white chocolate melting wafers in a microwave safe glass bowl.
- Strain the cream and reheat in the microwave briefly just to get it simmering again. Pour the hot cream over the melting wafers and let it sit for 2-3 minutes to melt.
- 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.
- Add the butter and lemon juice, stirring until fully incorporated and smooth.
- Cover the bowl with a kitchen towel and refrigerate the mixture for about 2 hours, or until firm enough to scoop.
- Use a small 1 inch cookie scoop or melon baller 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. Place them on a baking sheet lined with parchment paper.
- Roll the truffles in powdered sugar to coat them evenly. If desired, you can roll them a second time for a thicker coating. Put them in the refrigerator until you are ready to eat them, and serve chilled. Note: the truffles can be frozen, and can be served straight from the freezer as well.
Notes
- Refrigerated: Store in an airtight container in the refrigerator for 1-2 weeks.
- Frozen: Store in an airtight container or freezer bag, can be served straight from the freezer without thawing.
And I thought your grand marnier truffles were the ultimum! Sue, you give us one more step to move on! Yes, I will taste them, thank you!
Sue, i will need your help here; the mixture does not firm enough to scoop it even after 8 hours in the fridge. I added a bit more sugar, a bit more chocolate, but still is unscoopable. Any suggestions? Thank you!
Maybe try putting it in the freezer for a while, then scoop quickly and coat with the sugar, that helps keep them together.
Thank you Sue!
Hi Sue
My son loves lemon so I just made these. They are fabulous. Nice fresh lemon flavour and a good change from regular chocolate.
Thanks.!
I’m thrilled to have such fast feedback on these Kathy, thanks so much, I’m glad they were a hit for you. 🙂
Love these! Lemon anything is a favourite, so I will have to try these over the holidays! Have a wonderful Christmas Sue 🙂
Hi Sue – curious what brand of lemon extract you’re using. I’ve tried a few and have yet to find one that tastes like real lemon. Thanks!
Hey Kelly ~ I’ve used a few different brands, but the one in my cupboard right now is Watkins Pure Lemon Extract, and I like it.
Sue, I love all things lemon (except cake mix – “huh?”) and am Pinning this. I can’t quite decide whether to roll them in confectioner’s or granulated sugar. Hmm … maybe some of each!
These sound and look wonderful! Wish I could try one of yours now 🙂
Lemon truffles sound wonderful. I actually get a little tired of chocolate at this time of year!
These are perfect – I needed a hostess gift for a friend who’s a lemon fanatic. She’s very hard to buy for but these will fit the bill admirably. Once more, you come through in the nick of time! Thank you 😉
Thanks Linda ~ remember to keep them chilled, so tell your friend to put them in the fridge when you give them.
These look great. Is it possible to do them on the stovetop instead of in the microwave?
Absolutely, you can melt the chocolate over a double boiler.
Wow – I need these in my life! The flavor must be fantastic and lemon is always the greatest!