Lemon Ganache Filling for Cakes, Macarons, and More Recipe

Introduction

This bright and tangy lemon ganache is a luscious filling perfect for adding a fresh citrus twist to your desserts. Made with white chocolate and fresh lemon juice, it offers a smooth, creamy texture and vibrant flavor. It’s ideal for macarons, cupcakes, or any treat you want to elevate with a zesty surprise.

Ingredients

• 250 g finely chopped white chocolate or white chocolate chips (1 1/2 cups)
• 80 g heavy whipping cream, room temperature (1/3 cup)
• 2 Tbsp lemon zest (zest of 2 lemons)
• 60 g lemon juice (juice of 2 lemons, about 1/4 cup)
• Yellow gel food coloring (optional)

Instructions

1. Step 1: Place the finely chopped white chocolate in a medium-sized bowl and set aside.
2. Step 2: Heat the heavy cream in a microwave-safe bowl in 15-second intervals until it just begins to bubble, about one minute total. Alternatively, heat it over medium-high heat in a saucepan until it starts to bubble and steam.
3. Step 3: Pour the hot cream over the white chocolate, ensuring all the chocolate is submerged. Let it sit for a couple of minutes to soften the chocolate.
4. Step 4: Add the lemon zest and fresh lemon juice to the chocolate and cream mixture. If you want a brighter yellow color, add a small drop of yellow gel food coloring.
5. Step 5: Use an immersion blender or a spoon to mix the ganache until smooth and well combined.
6. Step 6: Cover the ganache with plastic wrap pressed directly onto the surface and refrigerate for about 4 hours until set. To cool faster, stir every 15 minutes while chilling.
7. Step 7: When ready to use, fill a piping bag fitted with a large round tip with the ganache. If it’s very firm, let it sit at room temperature for 30 minutes to soften before piping.
8. Step 8: Use the ganache to fill macarons, cupcakes, or any dessert of your choice and enjoy the fresh lemon flavor!

Tips & Variations

• Use room temperature cream for better incorporation with the white chocolate and smoother ganache.
• Add a bit of lemon extract if you want to boost the lemon flavor without extra liquid.
• For a dairy-free version, substitute the cream with full-fat coconut milk and use dairy-free white chocolate.
• If you prefer a less tart ganache, reduce the lemon juice slightly to taste.

Storage

Store the lemon ganache in an airtight container in the refrigerator for up to one week. Before using, bring it to room temperature and stir to soften. Reheat gently if needed, but avoid overheating to prevent separation.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make lemon ganache ahead of time?

Yes, this ganache can be made up to a week in advance and stored in the fridge. It actually benefits from resting as the flavors develop and the texture firms up.

What desserts pair well with lemon ganache?

Lemon ganache works wonderfully as a filling for macarons, cupcakes, tarts, and cakes. It also makes a great drizzle over fresh berries or as a tangy layer in layered desserts.

Lemon Ganache Filling for Cakes, Macarons, and More Recipe

---

★★★★★

4.8 from 77 reviews

• Author: Charlotte
• Total Time: 4 hours 15 minutes (including chilling time)
• Yield: Enough to fill approximately 24 cupcakes or 40 macarons
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Lemon Ganache is a smooth, creamy, and tangy filling made from white chocolate and fresh lemon juice and zest. Perfect for filling macarons, cupcakes, or any dessert that benefits from a bright, citrusy flavor with a luscious texture. The ganache sets in the fridge and can be made ahead, providing a vibrant yellow, creamy filling with a subtle balance of sweet and tart.

---

Ingredients

Scale 1x2x3x

White Chocolate Base

• 250 g finely chopped white chocolate or white chocolate chips (1 1/2 cups)
• 80 g heavy whipping cream, room temperature (1/3 cup)

Citrus Flavoring

• 2 Tbsp lemon zest (zest of 2 lemons)
• 60 g lemon juice (juice of 2 lemons) (1/4 cup)
• Yellow gel food coloring (optional, a small drop)

---

Instructions

1. Prepare the white chocolate: Place 250 g of finely chopped white chocolate in a medium-sized bowl and set aside.
2. Heat the cream: Pour 80 g heavy cream into a heat-proof bowl and heat in 15-second intervals in the microwave until it just begins to bubble, about 1 minute. Alternatively, heat over medium-high heat in a saucepan until it starts to bubble and steam.
3. Combine cream and chocolate: Pour the hot heavy cream over the white chocolate, ensuring all chocolate is submerged, and let sit for a couple of minutes to soften.
4. Add lemon zest and juice: Zest 2 large lemons directly into the chocolate mixture, then juice them and add 60 g of fresh lemon juice. Add a small drop of yellow gel food coloring if desired for a brighter yellow color.
5. Mix ganache: Use an immersion blender or a spoon to blend the mixture thoroughly until smooth and cohesive.
6. Chill the ganache: Cover the ganache with plastic wrap pressed directly on the surface to prevent skin formation and refrigerate for about 4 hours to set. Stir every 15 minutes to speed cooling if desired.
7. Use the ganache: Once set and thickened, transfer the ganache to a piping bag fitted with a large round piping tip. If too firm, let it sit at room temperature for about 30 minutes before piping. Use it to fill lemon macarons, cupcakes, or other desserts.

Notes

• The ganache needs approximately 4 hours to set properly; make it ahead of time, ideally the night before.
• If you want a more vivid yellow color, a small drop of yellow gel food coloring can be added.
• Microwave heating should be done in short bursts to prevent overheating the cream.
• If the ganache is too firm after chilling, allow it to soften at room temperature before use.
• Store leftovers in an airtight container in the refrigerator for up to one week.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Filling
• Method: Stovetop
• Cuisine: French-inspired

Keywords: lemon ganache, white chocolate ganache, lemon filling, dessert filling, macaron filling, cupcake filling, citrus ganache