Lemon Truffles

Whip up these creamy Lemon Truffles with just three ingredients. It’s a super quick and simple party dessert for lemon lovers! With the flavor and texture of classic lemon cheesecake, these melt-in-your-mouth lemon balls are an absolute delight to all who try them. And you can freeze extras for up to a month. But they taste so good, there’s no way the lemon truffles will last that long! Unlike many other lemon truffle recipes, this one calls for no heavy cream, sweetened condensed milk, lemon cake mix, or golden Oreos.

Lemon Truffle Ingredients

The easy lemon dessert calls for just three to five ingredients. All you need for the recipe are coconut butter or cream cheese, powdered sugar or a sugar free alternative, fresh lemon peel, and optional butter. I recommend using the ingredients listed below the first time you make these lemon truffles. This way, you will know how the candy is supposed to turn out and can then experiment to see how any substitutions may change the texture and flavor. For example, if you wish to swap out the powdered sugar for pure maple syrup or honey, or if you want to try low fat or fat free cream cheese, let me know how it goes. I added just one drop of natural yellow food coloring for a brighter lemon color. You can whip in a small pinch of ground turmeric if you prefer. It is also perfectly fine to leave the coloring out entirely and the finished truffles will appear slightly yellow.

White Chocolate Lemon Truffles

For white chocolate covered truffles, melt either white chocolate chips or broken up bars carefully in a microwave or using the double boiler method. I recommend stirring half a teaspoon of vegetable oil or coconut oil into the melted white chocolate for a smoother sauce that makes it easier to coat the lemon candies. Dip chilled truffles into the chocolate, then place the white chocolate lemon truffles back on the parchment lined plate. For results that resemble the confections in the photos, cut each truffle in half as soon as the white chocolate sets. This way, the chocolate shell will not crack.

Storage Tips for Lemon Truffles

It is fine to leave the recipe out on the counter for a few hours if serving at a party. To keep the lemon balls and coating from melting, store leftovers chilled in the refrigerator or freezer. Refrigerate for up to a week, or freeze for two to three months. You can absolutely eat these no bake lemon truffles straight from the freezer.

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:

Bring the first two ingredients to room temperature if they are not already soft. Blend all ingredients except optional white chocolate. Using a hand mixer yields the smoothest results, but stirring with a fork technically works and will still taste good. Either spread into a container, or freeze a few minutes until firm enough to scoop balls with a mini cookie scoop onto a plate lined with parchment paper. Freeze until firm. For the container method, cut into bars or squares. If desired, dip in melted white chocolate or coconut butter. (For a smoother sauce that makes coating more even, I stir half a teaspoon of oil into the white chocolate after melting. This is not required.) To make truffles like the ones in the photos, cut each in half as soon as the chocolate sets. Refrigerate or freeze leftovers for freshness.

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