Description
These Lemon Truffles are bite-sized treats bursting with bright, zesty lemon flavor and a creamy, smooth texture. Perfect for gifting, parties, or simply indulging in a citrusy delight, these no-bake truffles are easy to make and irresistibly good.
Ingredients
Units
Scale
- For the Truffles:
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (120 ml) sweetened condensed milk
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 2 1/2 cups (300 g) powdered sugar
- 1/4 teaspoon salt
- For Coating:
- 1/2 cup (100 g) white chocolate, melted (optional)
- 1/2 cup (75 g) powdered sugar or finely crushed graham crackers
- 1 teaspoon lemon zest (for garnish)
Instructions
- Prepare the Truffle Mixture:
- In a large mixing bowl, beat the softened butter until creamy.
- Add the sweetened condensed milk, lemon juice, and lemon zest. Beat until well combined.
- Gradually add the powdered sugar and salt, mixing until a soft, dough-like consistency forms.
- Chill the Mixture:
- Cover the bowl with plastic wrap and refrigerate for 1-2 hours, or until the mixture is firm enough to roll into balls.
- Shape the Truffles:
- Scoop out about 1 tablespoon of the mixture and roll it into a smooth ball between your palms. Place on a parchment-lined baking sheet. Repeat with the remaining mixture.
- Coat the Truffles:
- Roll each truffle in powdered sugar or crushed graham crackers to coat.
- For a white chocolate coating, dip the truffles into melted white chocolate, then place them on the parchment-lined sheet to set. Garnish with a sprinkle of lemon zest before the chocolate hardens, if desired.
- Chill and Serve:
- Refrigerate the coated truffles for at least 30 minutes to firm up.
- Serve chilled or at room temperature.
Notes
- Adjust the lemon juice and zest for more or less citrusy flavor.
- Store the truffles in an airtight container in the refrigerator for up to 1 week.
- Freeze for longer storage; let thaw in the refrigerator before serving.