🍋 Lemon Curd Truffles
Yields: 20–24 truffles | Prep time: 30 mins | Chill time: 4 hours
Ingredients
For the Lemon Curd (The Center):
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3 Large egg yolks
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1/2 cup Granulated sugar
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1/4 cup Fresh lemon juice (about 2 lemons)
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1 tbsp Lemon zest
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4 tbsp Unsalted butter (cold, cubed)
For the Outer Coating:
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10 oz White chocolate (high quality, chopped)
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1/4 cup Heavy cream
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1 cup Powdered sugar (for rolling)
Instructions
1. Make the Curd
In a small saucepan, whisk egg yolks, sugar, lemon juice, and zest. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat and whisk in the cold butter cubes one by one. Strain through a fine mesh sieve and chill until firm (at least 2 hours).
2. Prepare the Shell
Gently melt the white chocolate and heavy cream together (use a double boiler or 20-second microwave intervals). Stir until silky smooth. Let this mixture cool until it reaches a “play-dough” consistency.
3. Assembly
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Scoop small teaspoons of the chilled lemon curd and place them on parchment paper; freeze for 20 minutes to make them easier to handle.
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Take a tablespoon of the white chocolate mixture, flatten it in your palm, place a frozen curd ball in the center, and gently roll it into a ball.
4. The Finish
Immediately roll each ball into a bowl of sifted powdered sugar until heavily coated. Chill for another hour before serving.
Nutritional Info (Per Truffle)
| Calories | Total Fat | Carbs | Sugars | Protein |
| 115 kcal | 7g | 13g | 11g | 1g |
Benefits & Tips
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Vitamin C Boost: Using fresh lemon zest provides a concentrated hit of antioxidants and citrus oils.
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Texture Contrast: These are prized for the “pop” of liquid curd inside a solid shell.
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Pro Tip: If the balls are too sticky to roll, dust your hands with powdered sugar first.
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Storage: Keep these in an airtight container in the fridge for up to 5 days. They taste best when slightly chilled.
Recipe Q&A
Q: Can I use store-bought lemon curd?
A: Absolutely. If using store-bought, make sure it is a “thick” variety. Freeze small dollops of it before trying to wrap the outer layer around them.
Q: Why is my powdered sugar disappearing?
A: This happens if the truffles are too “wet” or warm. Roll them in sugar once, chill them, and then give them a second “final” roll in sugar right before serving for that snowy white look.
Q: Can I make these vegan?
A: Yes! Substitute the white chocolate with dairy-free white chocolate, use coconut cream instead of heavy cream, and use a cornstarch-thickened “lemon gel” instead of an egg-based curd.