Creamy Lemon Truffles
These creamy lemon truffles are a delightful treat, bursting with zesty lemon flavor. They are easy to make and perfect for a sweet indulgence or a special occasion.
Equipment
- electric mixer
- medium-sized mixing bowl
- plastic wrap
- small cookie scoop or teaspoon
- baking sheet
- parchment paper
Ingredients
Truffle Base
- 8 ounces full-fat cream cheese softened
- 3 cups powdered sugar sifted
- 2 tablespoons lemon zest from about 2-3 organic lemons
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Optional Coatings
- Coconut flakes
- extra powdered sugar
- finely crushed shortbread cookies
- white chocolate for dipping
Instructions
Preparation
- In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, scraping down the sides as needed.
- Gradually add the sifted powdered sugar, beating on low then medium speed until smooth; stir in lemon zest, lemon juice and vanilla extract and beat until light and creamy.
Chilling & Shaping
- Cover and refrigerate the mixture for at least 2 hours, or until firm enough to handle easily.
- Once chilled, use a small cookie scoop or teaspoon to portion and roll the mixture into uniform balls.
Finishing Touches
- Roll the truffles in your preferred coating such as powdered sugar, coconut flakes, crushed cookies, or dip in melted white chocolate.
- Place coated truffles on parchment-lined baking sheet and refrigerate for another 30 minutes to firm up completely before serving.
Notes
For best results, ensure your cream cheese is well softened before beating to achieve a smooth truffle base. When rolling, work quickly to prevent the mixture from becoming too soft, returning it to the fridge if needed.