Creamy Lemon Truffles
These Creamy Lemon Truffles are a delightful and easy-to-make treat, bursting with zesty lemon flavor and a smooth, creamy texture. They are perfect for a party or a sweet indulgence.
Equipment
- medium bowl
- electric mixer
- small cookie scoop or two spoons
- parchment-lined baking sheet or plate
Ingredients
Truffle Base
- 8 oz full-fat cream cheese softened
- 3 cups powdered sugar
- 2 tbsp fresh lemon zest from about 2-3 lemons
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
Optional Coatings
- shredded coconut
- extra powdered sugar
- finely crushed shortbread cookies
Instructions
Preparation
- In a medium bowl, combine softened cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract.
- Beat with an electric mixer until smooth and creamy, scraping down the sides as needed.
Chilling
- Cover the bowl and refrigerate for at least 1 hour, or until the mixture is firm enough to roll.
Forming Truffles
- Once chilled, scoop small portions and roll them between your palms to form 1-inch smooth balls.
Coating
- Place your chosen coating in a shallow dish and roll each truffle until evenly covered.
Final Chill
- Arrange coated truffles on a parchment-lined baking sheet and refrigerate for another 30-60 minutes before serving.
Notes
For best results, ensure the cream cheese is fully softened to avoid lumps. These truffles can be stored in an airtight container in the refrigerator for up to a week. Get creative with your coatings; crushed nuts or cocoa powder are also delicious options.