The Ultimate Guide to Making Irresistible Lemon Truffles: A No-Bake Delight
These lemon truffles remind me of my aunt’s summer kitchen—always bright, always fragrant. She’d keep a tin of these in the fridge, ready for guests or sweet tooth cravings. Creamy, zesty, and so easy to make, they’re like little bites of sunshine. Whip up a batch and brighten someone’s day.
- Prep Time: 15 minutes
- Total Time: 2 hours 15 minutes
Ingredients
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1 cup white chocolate chips
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¼ cup heavy cream
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2 tbsp unsalted butter
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1 tbsp lemon zest (freshly grated)
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2 tbsp lemon juice (freshly squeezed)
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½ tsp vanilla extract
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½ cup powdered sugar (for coating)
Instructions
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In a saucepan, melt white chocolate, butter, and cream over low heat, stirring constantly.
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Once smooth, remove from heat and stir in lemon zest, juice, and vanilla.
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Refrigerate the mixture for 2 hours or until firm.
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Scoop and roll into small balls using a teaspoon or melon baller.
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Roll each truffle in powdered sugar to coat.
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Store in the fridge in an airtight container.
Notes
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Zest first, juice second: Always zest your lemon before juicing—it’s much easier and preserves the oils.
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Chill your hands: If the mixture gets too soft while rolling, chill your hands with cold water to keep the truffles from sticking.
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Make it fancy: Dip the truffles in melted white chocolate, then sprinkle with a bit of zest or crushed pistachios for a dessert-worthy finish.
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Flavor variations: Add a drop of lemon extract for extra tang, or mix in a bit of cream cheese for a cheesecake twist.
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Perfect gift: Pack them in mini cupcake liners inside a decorative tin for a homemade gift that wows.