Sweet Lemon Bar Truffles
These Sweet Lemon Bar Truffles have a soft, creamy center with a hint of fresh lemon and a sweet coating that is a perfect finger food dessert for spring parties and tea time.
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Made with only a few ingredients and are perfect make ahead dessert. I love the fresh lemon flavor paired with sweet white chocolate or powdered sugar.
It is great to serve with Classic Tuna Tea Sandwiches and this Veggie Wreath Tray.
How to Make Sweet Lemon Bar Truffles
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. In a bowl, mix the softened cream cheese and butter until creamy.
2. Add the powdered sugar, lemon juice, and lemon zest, and mix until smooth.
3. Scoop out small portions of the mixture and roll into truffle-sized balls. Place them on a parchment-lined baking sheet.
4. Freeze for 20 minutes.
5. Melt the white chocolate in the microwave until smooth.
6. Dip each truffle into the melted chocolate, then place on the parchment-lined baking sheet.
7. Refrigerate for 10 minutes to set.
8. Before serving, coat each truffle lightly with powdered sugar.
Serve and Enjoy!
Important Recipe Notes
- Make sure the cream cheese and butter are fully softened for a smooth, creamy texture.
- Freeze the truffles to help them hold their shape and make dipping easier.
- The white chocolate coating is optional, but it adds sweetness and helps the powdered sugar stick better.
- Add a little extra lemon zest if you want a stronger lemon taste.
- These truffles can be made a day ahead and stored in the fridge until ready to serve.
- Store in an airtight container in the refrigerator for up to 4 days.
Sweet Lemon Truffles
Ingredients
- 4 ounces cream cheese softened
- 2 tbsp unsalted butter softened
- ¼ cup powdered sugar
- 1 lemon 1 tbsp juice, 1 tbsp zest
- ¾ cup white chocolate melted
- Powdered sugar
Instructions
- In a bowl, mix the softened cream cheese and butter until creamy.
- Add the powdered sugar, lemon juice, and lemon zest, and mix until smooth.
- Scoop out small portions of the mixture and roll into truffle-sized balls. Place them on a parchment-lined baking sheet.
- Freeze for 20 minutes.
- Melt the white chocolate in the microwave until smooth.
- Dip each truffle into the melted chocolate, then place on the parchment-lined baking sheet.
- Refrigerate for 10 minutes to set.
- Before serving, coat each truffle lightly with powdered sugar. Enjoy!
