Lemon Truffles
Lemon Truffles
Ingredients
For the Truffles
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 tablespoon lemon zest, from 1-2 lemons
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 2-3 drops yellow food coloring, optional
For the Coating
- 1/2 cup powdered sugar, for dusting
Instructions
- 1
In a medium mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 1-2 minutes.
⏱️ 2 min
- 2
Gradually add 2 cups of powdered sugar to the cream cheese, mixing on low speed until fully incorporated and smooth. Scrape down the sides of the bowl as needed.
⏱️ 3 min
- 3
Stir in the lemon zest, fresh lemon juice, and vanilla extract until well combined.
⏱️ 1 min
- 4
If desired, add 2-3 drops of yellow food coloring and mix until the desired vibrant yellow color is achieved.
⏱️ 1 min
- 5
Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour, or until firm enough to roll. This is a crucial step for easy handling.
⏱️ 60 min
- 6
Once chilled, use a small spoon or a 1-tablespoon cookie scoop to portion out the mixture. Roll each portion into a smooth, spherical truffle, about 1 inch in diameter.
⏱️ 15 min
- 7
Place the remaining 1/2 cup of powdered sugar in a shallow dish. Roll each truffle in the powdered sugar until evenly coated. Gently shake off any excess.
⏱️ 3 min
- 8
Arrange the coated truffles on a plate or baking sheet lined with parchment paper. Refrigerate for an additional 1 hour, or until firm, before serving.
⏱️ 60 min
- 9
Serve chilled. Store any leftover truffles in an airtight container in the refrigerator for up to 5 days.
Kitchen Tools
Nutrition Facts (per serving)
Lemon Truffles
Ingredients
For the Truffles
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 tablespoon lemon zest, from 1-2 lemons
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 2-3 drops yellow food coloring, optional
For the Coating
- 1/2 cup powdered sugar, for dusting
Instructions
- 1
In a medium mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 1-2 minutes.
⏱️ 2 min - 2
Gradually add 2 cups of powdered sugar to the cream cheese, mixing on low speed until fully incorporated and smooth. Scrape down the sides of the bowl as needed.
⏱️ 3 min - 3
Stir in the lemon zest, fresh lemon juice, and vanilla extract until well combined.
⏱️ 1 min - 4
If desired, add 2-3 drops of yellow food coloring and mix until the desired vibrant yellow color is achieved.
⏱️ 1 min - 5
Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour, or until firm enough to roll. This is a crucial step for easy handling.
⏱️ 60 min - 6
Once chilled, use a small spoon or a 1-tablespoon cookie scoop to portion out the mixture. Roll each portion into a smooth, spherical truffle, about 1 inch in diameter.
⏱️ 15 min - 7
Place the remaining 1/2 cup of powdered sugar in a shallow dish. Roll each truffle in the powdered sugar until evenly coated. Gently shake off any excess.
⏱️ 3 min - 8
Arrange the coated truffles on a plate or baking sheet lined with parchment paper. Refrigerate for an additional 1 hour, or until firm, before serving.
⏱️ 60 min - 9
Serve chilled. Store any leftover truffles in an airtight container in the refrigerator for up to 5 days.