Is it okay to prepare lemon truffles in advance?

Of course! These little snacks store perfectly. Stash them in a sealed container in the fridge for a week, or freeze them for up to 3 months. For frozen treats, just let them sit in the fridge overnight to thaw. They even taste better after a day or so in the fridge!

What should I do if I can’t roll the mixture because it’s too soft?

When it’s too soft, pop it back in the fridge for a bit—30 to 60 minutes should do it. Still soft? Sprinkle in a little extra powdered sugar, about 2 spoonfuls at a time, until it firms up. Also, double-check that your butter wasn’t overly warm before you started.

Can I swap fresh lemon juice with the bottled version?

Fresh gives the zingiest taste, but bottled juice will work in a pinch. Don’t ditch the zest, though—it’s where all that citrus oil goodness is. If you’re going with bottled juice, consider adding an extra bit of zest to intensify the lemony punch.

How can I coat them with white chocolate smoothly?

Make sure the truffles are super cold before coating—stick them in the freezer for 15 minutes first. Melt the white chocolate slowly, either in 30-second microwave bursts (stir in between) or over low heat in a double boiler. A tiny spoonful of coconut oil or shortening makes it thinner and easier to dip.

Can I try other flavors with this method?

Absolutely! Use lime zest and juice for a lime twist, or switch to orange for even more options. Want a different vibe? Add extracts like almond, vanilla, or coconut (just half a teaspoon). For a chocolate spin, swap out 1/2 cup of the powdered sugar for cocoa powder. There’s so much you can play around with!

Luscious Lemon Truffles

Category: Quick Bites for Every Gathering

Blend softened butter with lemon zest, juice, and condensed milk. Add powdered sugar until it feels like dough. Chill, shape into balls, coat with sugar or chocolate, and refrigerate until firm.

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By Ana

Updated on Fri, 20 Jun 2025 15:27:14 GMT

Luscious Lemon Truffles | homebitesbyana.com

Recipe FAQs

→ Is it okay to prepare lemon truffles in advance?: Of course! These little snacks store perfectly. Stash them in a sealed container in the fridge for a week, or freeze them for up to 3 months. For frozen treats, just let them sit in the fridge overnight to thaw. They even taste better after a day or so in the fridge!
→ What should I do if I can’t roll the mixture because it’s too soft?: When it’s too soft, pop it back in the fridge for a bit—30 to 60 minutes should do it. Still soft? Sprinkle in a little extra powdered sugar, about 2 spoonfuls at a time, until it firms up. Also, double-check that your butter wasn’t overly warm before you started.
→ Can I swap fresh lemon juice with the bottled version?: Fresh gives the zingiest taste, but bottled juice will work in a pinch. Don’t ditch the zest, though—it’s where all that citrus oil goodness is. If you’re going with bottled juice, consider adding an extra bit of zest to intensify the lemony punch.
→ How can I coat them with white chocolate smoothly?: Make sure the truffles are super cold before coating—stick them in the freezer for 15 minutes first. Melt the white chocolate slowly, either in 30-second microwave bursts (stir in between) or over low heat in a double boiler. A tiny spoonful of coconut oil or shortening makes it thinner and easier to dip.
→ Can I try other flavors with this method?: Absolutely! Use lime zest and juice for a lime twist, or switch to orange for even more options. Want a different vibe? Add extracts like almond, vanilla, or coconut (just half a teaspoon). For a chocolate spin, swap out 1/2 cup of the powdered sugar for cocoa powder. There’s so much you can play around with!

Tangy No-Bake Bites

Packed with bold citrus flavor, these buttery lemon bites come together in no time, and you won’t even need to turn on the oven. They're simple and refreshing!

Prep Time

15 min

Cooking Time

60 min

Total Time

75 min

By: Ana

Category: Snacks & Appetizers

Skill Level: Easy

Cuisine: American

Yields: 24 Servings (Makes 20-24 pieces)

Dietary Preferences: Vegetarian, Gluten-Free

Ingredients

→ Truffle Ingredients

01 1 teaspoon freshly grated lemon zest

02 2 1/2 cups (300 g) icing sugar

03 1 teaspoon lemon juice, freshly squeezed

04 1/2 cup (115 g) butter, unsalted and softened

05 1/2 cup (120 ml) sweetened condensed milk

06 1/4 teaspoon fine salt

→ For the Outer Layer

07 1 teaspoon lemon zest for topping

08 1/2 cup (100 g) white chocolate, melted (optional)

09 1/2 cup (75 g) crushed graham crackers or icing sugar

Steps

Step 01

Using a big bowl, whip the butter until it's smooth and creamy. Add in the condensed milk, lemon zest, and lemon juice. Mix until everything blends well. Slowly work in the salt and powdered sugar, stirring until it looks like soft dough.

Step 02

Pop some plastic wrap over the bowl and stick it in the fridge. Leave it there for 1-2 hours or until it feels firm enough to mold into balls.

Step 03

Take about 1 tablespoon of the dough, roll it between your hands to make a smooth little ball. Set them on a tray lined with parchment paper. Keep going until you’ve used it all up.

Step 04

Take each ball and roll it in powdered sugar or crushed graham crackers for a coating. If you like, give them a dip in melted white chocolate too. Sprinkle a bit of lemon zest on top while the chocolate's still wet, if you're feeling fancy.

Step 05

Chill the coated balls in the fridge for at least 30 minutes to settle. Enjoy them cold or let them sit out for a bit if you prefer.