Lemon Truffles
- Gluten Free
- Vegetarian
- Energy Kcal 169
- Carbohydrates g 21.8
- of which sugars g 21.8
- Protein g 2.4
- Fats g 8
- of which saturated fat g 3.66
- Fiber g 0.8
- Cholesterol mg 4
- Sodium mg 60
- Difficulty: Easy
- Prep time: 30 min
- Makes: 22 pieces
- Cost: Average
- Note + 2 hours of resting in the refrigerator and 15 min. at room temperature
PRESENTATION
Lemon truffles—seriously good stuff—are a big hit in Northern Italy, especially when the weather gets warmer. People start craving something fresh and a little tangy. These homemade lemon truffles take a classic Italian twist with white chocolate and bright citrus. The trick? Temper the chocolate just right. Get that crunchy outside, giving a nice snap before sinking into the soft, almost melting middle. This dessert is lighter than the usual tiramisù or rich chocolate truffles. So, it's perfect for anyone who loves their lemon dessert to feel playful and less heavy. In places like Lombardy and Veneto, you’ll see folks serving these at gatherings. You know what? They’re lined up with other lemon treats and fruit-forward sweets.
No-bake desserts have always had a place in Italian homes, and these lemon truffles? They make it super easy for beginners. All you need is a squeeze of real lemon, sweet white chocolate, and a little patience for that golden, glossy finish. And look, what’s awesome about this lemon truffle recipe is the zingy taste of real lemon. It cuts through the richness, keeping the flavor bright. You don’t need fancy skills. Seriously, just use a pastry thermometer, and your chocolate shell will be crisp, not chalky. Compared to the layered, coffee-soaked tiramisù, these easy lemon truffles are like bite-sized bursts of summer.
Italians love serving them at spring parties—so so fun—or tucking them into picnic baskets. They pair beautifully with a cup of espresso or a glass of sweet wine. With their simple look and fragrant lemon flavor, these little bites show how Italian desserts can be fun and really really good. Whether you’re enjoying a sunny afternoon in Milan or a quiet evening in Verona, these truffles bring a touch of Italian elegance and joy to any occasion. And here's the thing: they’re perfect for sharing.
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INGREDIENTS
- Ingredients for about 22 truffles
- Almond flour 1 ¾ cup (175 g)
- Powdered sugar 1 cup (125 g)
- Egg whites 2 tbsp (35 g) - (about 1)
- Lemon peel 2
- Lemon juice 3 tsp (15 g) - (about 4 teaspoons)
- Fine salt ½ tsp
- for coating
- White chocolate 2 ½ cups (400 g)
- White sprinkles to taste
How to prepare Lemon Truffles
To prepare the lemon truffles, pour the almond flour into a mixer equipped with steel blades, add the powdered sugar 1 and salt 2, and blend for a few seconds. Now add the egg white 3,
the zest of 2 lemons 4 and the lemon juice 5, then run the mixer again until you obtain a soft but compact mixture 6.
Transfer the mixture onto a sheet of parchment paper 7, shape it slightly with your hands to form a loaf 8, then wrap it in parchment paper 9 and place it in the refrigerator to rest for at least an hour.
After the cooling time has elapsed, take the mixture and form balls of about 15 g each, shaping them with your hands 10. Place the balls on a tray lined with parchment paper 11 and let them cool in the refrigerator for another hour. Towards the end of the cooling time, proceed to temper the white chocolate: finely chop the chocolate with a knife 12
and divide it into 2 bowls, 270 g and 130 g 13. Melt the 270 g of chocolate in a bain-marie or microwave until it reaches a temperature of 113°F, then add the 130 g of chopped chocolate 14 and stir to melt it completely 15 until the mixture reaches a temperature of 84°F.
At this point, take the truffles from the refrigerator and dip them one at a time in the melted chocolate 16, then cover them evenly with sugar sprinkles and place them on a tray lined with parchment paper 17. Let them crystallize at room temperature for about 15 minutes, after which your delicious lemon truffles will be ready to be enjoyed 18!