Lemon Truffles Recipe

Introduction

Lemon truffles are a bright, creamy treat perfect for citrus lovers looking for a refreshing dessert bite. These no-bake delights combine smooth creaminess with a zesty lemon kick and can be coated in white chocolate for an elegant finish.

Ingredients

• 4 oz cream cheese or coconut butter, softened
• 2 tbsp butter or additional coconut butter, softened
• 3 tbsp powdered sugar or powdered erythritol
• Zest of 1 lemon
• 1 drop natural yellow food coloring or pinch turmeric (optional)
• 3 oz white chocolate chips or coconut butter, melted (optional for coating)

Instructions

1. Step 1: In a bowl, beat together the cream cheese or coconut butter, butter or additional coconut butter, powdered sweetener, and lemon zest until completely smooth. Add food coloring if using.
2. Step 2: Spread the lemon mixture into a shallow container and freeze for 10-15 minutes until just firm enough to scoop. Alternatively, chill the entire mixing bowl until firm.
3. Step 3: Use a mini cookie scoop to portion out small balls of the lemon mixture onto a parchment-lined plate or baking sheet.
4. Step 4: Freeze the lemon balls for 30 minutes until completely firm.
5. Step 5: If desired, coat the truffles in melted white chocolate or coconut butter by dipping or rolling them. Allow the coating to set completely before serving.
6. Step 6: For a pretty presentation, cut each truffle in half once the coating has set.

Tips & Variations

• Use coconut butter and powdered erythritol for a dairy-free, keto-friendly version.
• Add a teaspoon of lemon juice for extra tartness if you like a stronger lemon flavor.
• Try rolling the truffles in finely chopped nuts or shredded coconut for added texture.
• If you skip the coating, dust the truffles lightly with extra powdered sugar for a simple finish.

Storage

Refrigerate leftover lemon truffles in an airtight container for up to 1 week. For longer storage, freeze them for 2-3 months. Thaw truffles in the refrigerator before serving. If coated in chocolate, keep refrigerated to maintain the coating’s firmness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these truffles without cream cheese?

Yes, you can substitute cream cheese with coconut butter for a dairy-free option. The texture may be slightly different but still delicious.

Do I need to coat the truffles in white chocolate?

No, coating is optional. The truffles are tasty on their own, and coating adds a sweet shell and decorative touch.

Lemon Truffles Recipe

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★★★★★

5 from 76 reviews

• Author: Charlotte
• Total Time: 1 hour
• Yield: Approximately 20 small truffles 1x
• Diet: Low Calorie

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Description

Delightfully tangy and creamy lemon truffles featuring a smooth blend of cream cheese or coconut butter, lemon zest, and powdered sweetener. These bite-sized treats can be optionally coated with white chocolate or melted coconut butter for an elegant finish. Perfect as a refreshing dessert or a zesty snack, they offer a balance of sweetness and citrus flavor.

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Ingredients

Scale 1x2x3x

Truffle Base

• 4 oz cream cheese or coconut butter, softened
• 2 tbsp butter or additional coconut butter, softened
• 3 tbsp powdered sugar or powdered erythritol
• Zest of 1 lemon
• 1 drop natural yellow food coloring or pinch turmeric (optional)

Coating (Optional)

• 3 oz white chocolate chips or coconut butter, melted

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Instructions

1. Prepare the Mixture: In a bowl, beat together the cream cheese (or coconut butter), softened butter (or additional coconut butter), powdered sweetener, and lemon zest until completely smooth. Add the food coloring or turmeric if you wish to enhance the yellow color.
2. Chill the Mixture: Spread the lemon mixture into a shallow container and freeze for 10-15 minutes until just firm enough to scoop, or place the entire mixing bowl in the refrigerator to chill until firm but scoopable.
3. Scoop the Truffles: Using a mini cookie scoop, portion out small balls of the lemon mixture onto a parchment-lined plate or baking sheet.
4. Freeze Until Firm: Freeze the scooped lemon balls for 30 minutes until completely firm and able to hold their shape.
5. Optional Coating: If desired, dip or roll the firm truffles in melted white chocolate chips or melted coconut butter to coat them. Place back on parchment to allow the coating to set completely.
6. Presentation: For an attractive presentation, once the coating has fully set, cut each truffle in half before serving.
7. Storage: Refrigerate leftover lemon truffles in an airtight container for up to 1 week or freeze them for 2-3 months to enjoy later.

Notes

• For a dairy-free version, use coconut butter in place of cream cheese and butter.
• Powdered erythritol is a great low-calorie sweetener alternative to powdered sugar.
• Use fresh lemon zest for the best citrus flavor.
• The optional yellow coloring or turmeric is purely for visual appeal and can be omitted.
• Ensure truffles are well frozen before dipping to avoid melting the coating.
• Store truffles in airtight containers to maintain freshness and prevent odor absorption.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Lemon Truffles, No-Bake Lemon Dessert, Cream Cheese Truffles, Coconut Butter Truffles, Easy Lemon Treats, Low Calorie Sweets