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Creamy Lemon Truffles

These creamy lemon truffles are a delightful dessert that combines citrus flavor with a rich texture, perfect for any occasion.
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Prep Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 truffles
Course: Dessert
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 oz cream cheese (or coconut butter for dairy-free options) Use coconut butter for a dairy-free version.
  • 2 tbsp butter (or extra coconut butter for a plant-based version) Use coconut butter for a plant-based version.
  • 3 tbsp powdered sugar (or erythritol for a keto-friendly version) Erythritol can be swapped for a keto diet.
  • 1 each lemon (zest of one lemon) Fresh lemon zest enhances flavor.
  • 3 oz white chocolate chips (optional, for coating) Optional coating for added flavor.
  • 1 drop natural yellow food coloring or a pinch of turmeric Optional for adding color.

Method
 

Preparation
  1. Bring the cream cheese and butter to room temperature for 20-30 minutes.
  2. In a mixing bowl, combine the softened cream cheese and butter, blending until smooth.
  3. Add the powdered sugar and lemon zest, blending until well combined.
  4. Spread the mixture into a container and freeze until firm enough to scoop, about 1-2 hours.
  5. Use a mini cookie scoop to form balls and place them on parchment paper.
  6. Freeze for about 30 minutes to hold their shape.
  7. If using, melt the white chocolate and dip each truffle, then return to parchment paper to set.
  8. Optionally, cut the truffles in half for bite-sized treats.
  9. Store in an airtight container in the refrigerator or freeze for up to three months.

Notes

These truffles can be served as is, displayed with a sprinkle of lemon zest or mint leaves, or arranged in small paper cups for parties. They pair well with tea or coffee.