Tangy No-Bake Bites (Printable Version)

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!

# 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:

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.
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.
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.
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.
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.

# Notes:

01 - Adjust lemon flavor to your taste by using extra zest or juice.
02 - Keep them in a sealed container in the fridge—they’re good for about a week.
03 - For longer storage, freeze them. Let them defrost in the fridge before serving.