Classic Creamy Lemon Truffles
These classic creamy lemon truffles are a delightful, zesty treat. Made with cream cheese, lemon, and vanilla, they are easy to prepare and perfect for any occasion.
Equipment
- medium bowl
- electric mixer
- plastic wrap
- small cookie scoop
- parchment paper
- baking sheet
Ingredients
Truffle Mixture
- 8 oz full-fat cream cheese softened
- 2 cups powdered sugar plus more for coating
- 2 Zest of large lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Optional Coatings
- shredded coconut
- melted white chocolate
- finely crushed shortbread cookies
Instructions
Preparation
- In a medium bowl, combine the softened cream cheese, powdered sugar, lemon zest, fresh lemon juice, and vanilla extract.
- Beat the mixture with an electric mixer on medium speed until it is smooth and well combined, scraping down the sides as needed.
- Cover the bowl and refrigerate for at least 2 hours, or until the mixture is firm enough to roll.
Forming and Coating
- Once chilled, use a small cookie scoop or two spoons to portion out the mixture.
- Roll each portion between your palms to form smooth spheres.
- Roll the truffles in your chosen coating, such as powdered sugar or shredded coconut, or dip in melted white chocolate.
- Place the coated truffles on a parchment-lined baking sheet and refrigerate for another 30 minutes to an hour to firm up completely.
Notes
For best results, ensure the cream cheese is fully softened for a smooth mixture. Chilling the mixture thoroughly is crucial for easy rolling. Store truffles in an airtight container in the refrigerator.