Easy Lemon Truffles – Deliciously soft and creamy lemon-infused white chocolate centres sealed in a white chocolate shell. These no-bake lemon truffles are a lemon lover’s dream!
Easy Lemon Truffles
Lemon lovers rejoice!
These Easy Lemon Truffles consist of a soft and creamy lemon-infused white chocolate centre coated in a layer of melted white chocolate.
They’re super quick and easy to throw together, require no baking, and you only need a few simple ingredients.
These are the BEST lemon truffles I’ve ever tried, and I’m sure you’ll think so, too!
Looking for more lemon treats? Check out my Lemon Brownies, Lemon Cream Cheese Cookies, and my Lemon Raspberry Bundt Cake.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these truffles. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- White chocolate: High quality white chocolate that you enjoy eating on its own.
- Double/heavy cream
- Unsalted butter
- Lemon extract: Do not try to use lemon juice – this will alter the overall results.
For the coating, you’ll need:
- White chocolate
- Vegetable oil: For thinning out the chocolate. You can also use coconut oil, if desired.
How to make Easy Lemon Truffles
To make these truffles, simply grab a large microwave-safe mixing bowl and add the white chocolate, heavy cream, butter, and lemon extract.
Heat in 30 second intervals, stirring after each one, until melted and smooth.
Cover and refrigerate for at least 3 – 4 hours (or overnight) until completely firm. OR you can place in the freezer for 2 hours.
Line a large baking tray with parchment or wax paper.
Roll the mixture into 1oz balls, and place them onto the prepared baking tray.
TIP: If the chocolate becomes too sticky to handle, roll in icing/powdered sugar to make the process easier. I like to dunk mine in icing sugar before rolling.
Freeze the truffles for 30 minutes.
For the coating, add the white chocolate and vegetable oil to a medium microwave-safe mixing bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
Dip each truffle into the melted chocolate and place back onto the baking tray.
If desired, sprinkle with lemon zest before the chocolate sets completely.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
Tools you’ll need
Here are a few handy tools I used to make these truffles. As an Amazon Associate, I earn from qualifying purchases.
- Mixing bowls: I love these microwave-safe Pyrex mixing bowls.
- Dipping tools: Makes dipping the truffles into the melted chocolate easier, but you can just use a fork if desired.
- Parchment paper: For lining the baking tray.
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These Lemon Truffles are:
- super quick and easy to make
- completely no-bake
- incredibly soft and creamy
- sealed in a white chocolate shell
- the perfect treat for lemon lovers!
How long will these lemon truffles last? These truffles can be kept in an airtight container at room temperature for 3-4 days, or refrigerated for up to 2 weeks.
Can I freeze these truffles? Yes, they also freeze well for up to 2 months. Thaw overnight in the fridge before serving.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!
Try these truffles next!
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Friday 16th of December 2022
For those who read the comments before starting recipes (unlike I did this time),I'm in the same boat with others here. I weighed everything out, used only the freshest ingredients, and yeah, they look like puddles. What a waste of good chocolate.
Monday 4th of January 2021
Could these be made in chocolate moulds?
Saturday 5th of December 2020
I made these with my grandson. They came out fabulous. My grandson was so proud of himself. They will be a Christmas presi for his parents amongst some different chocolate ones. Very easy to do. He is only 8. Thank you for the recipe.
Thursday 20th of February 2020
Mine became a puddle as soon as I put the rolled balls down on the cookie sheet. I also followed the directions carefully, including weighing everything. :(
Sunday 9th of February 2020
Sorry to say....but this recipe is a waste of time and money! Followed recipe to a "T" and when rolled into balls and placed in freezer - they came out of the freezer looking like melted puddles! Would not hold their shape! Such a waste..... :( Would rate zero stars!
Monday 10th of February 2020
Your mixture was definitely firm enough to roll into balls (so you had no trouble getting the ganache to set), so I'm not sure how they lost their shape and looked melted coming out the freezer. The only tips I can give you are:
1. Make sure to weigh ingredients out using kitchen scales and not measuring cups - more accurate. Too much cream will result in the ganache not being able to set.
2. Make sure it is heavy whipping cream you are using and not any other type of cream.
I'm sorry this recipe didn't work for you.