Whip up this creamy lemon truffles recipe with just three ingredients. It’s a super quick and simple party dessert for lemon lovers!
3 ingredient lemon truffles
With the flavor and texture of classic lemon cheesecake, these melt-in-your-mouth lemon balls are an absolute delight to all who try them.
And you can freeze extras for up to a month.
But they taste so good, there’s no way the lemon truffles will last that long!
Unlike many other lemon truffle recipes, this one calls for no heavy cream, sweetened condensed milk, lemon cake mix, or golden Oreos.
Readers also love this Lemon Sorbet Recipe
Lemon balls recipe video
Watch the step by step recipe video – above
Lemon truffle ingredients
The easy lemon dessert calls for just three to five ingredients.
All you need for the recipe are coconut butter or cream cheese, powdered sugar or a sugar free alternative, fresh lemon peel, and optional butter.
We recommend using the ingredients listed below the first time you make these lemon truffles. This way, you will know how the candy is supposed to turn out and can then experiment to see how any substitutions may change the texture and flavor.
For example, if you wish to swap out the powdered sugar for pure maple syrup or honey, or if you want to try low fat or fat free cream cheese, let us know how it goes.
I added just one drop of natural yellow food coloring for a brighter lemon color. You can whip in a small pinch of ground turmeric if you prefer. It is also perfectly fine to leave the coloring out entirely and the finished truffles will appear slightly yellow.
Vegan Lemon Truffles
The recipe works with plant based butter and store bought or homemade Vegan Cream Cheese or Coconut Butter.
Optionally, you may coat the homemade lemon balls in melted coconut butter or in melted vegan white chocolate chips.
Keto Lemon Truffles
Use powdered erythritol or powdered xylitol for low carb and sugar free lemon truffles. Dip in optional coconut butter or melted white chocolate chips with no sugar.
While you can coat the lemon treats in powdered xylitol or erythritol, keep in mind that sugar free sweeteners dissolve faster than regular powdered sugar.
How to make easy lemon truffles
Bring the cream cheese and coconut butter or regular butter to room temperature. This makes it much easier to whip up the ingredients to a super smooth texture.
Add everything to a medium mixing bowl, and blend until completely smooth.
If you have hand beaters, this will yield the smoothest results. Mixing with a fork does also work, although the consistency will not be as whipped and creamy. If you double the recipe, you can use a traditional stand mixer or food processor.
Once whipped, spread the thick lemon filling into a shallow container. Or freeze the entire mixing bowl for just a few minutes so the filling will be firm enough to scoop with a spoon or mini cookie scoop into balls.
Place the lemon balls on a wax paper or parchment lined plate. Refrigerate or freeze until chilled and firm.
If you go with the container method instead of scooping, cut the chilled filling into lemon bites or bars.
Enjoy the truffles plain. Or dip them in melted white chocolate or coconut butter, or roll each ball in a bowl of powdered sugar.
The recipe was adapted from my Coffee Truffles and Chocolate Truffles.
White chocolate lemon truffles
For white chocolate covered truffles, melt either white chocolate chips or broken up bars carefully in a microwave or using the double boiler method.
I recommend stirring half a teaspoon of vegetable oil or coconut oil into the melted white chocolate for a smoother sauce that makes it easier to coat the lemon candies.
Dip chilled truffles into the chocolate, then place the white chocolate lemon truffles back on the parchment lined plate.
For results that resemble the confections in the photos, cut each truffle in half as soon as the white chocolate sets. This way, the chocolate shell will not crack.
Storage tips for leftovers
It is fine to leave the recipe out on the counter for a few hours if serving at a party.
To keep the lemon balls and coating from melting, store leftovers chilled in the refrigerator or freezer.
Refrigerate for up to a week, or freeze for two to three months.
You can absolutely eat these no bake lemon truffles straight from the freezer.
- 4 oz cream cheese or coconut butter
- 2 tbsp butter or additional coconut butter
- 3 tbsp powdered sugar or erythritol
- zest of one lemon
- 3 oz white chocolate chips (optional)
- optional drop natural food coloring or pinch turmeric
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Bring the first two ingredients to room temperature if they are not already soft. Blend all ingredients except optional white chocolate. Using a hand mixer yields the smoothest results, but stirring with a fork technically works and will still taste good. Either spread into a container, or freeze a few minutes until firm enough to scoop balls with a mini cookie scoop onto a plate lined with parchment paper. Freeze until firm. For the container method, cut into bars or squares. If desired, dip in melted white chocolate or coconut butter. (For a smoother sauce that makes coating more even, I stir half a teaspoon of oil into the white chocolate after melting. This is not required.) To make truffles like the ones in the photos, cut each in half as soon as the chocolate sets. Refrigerate or freeze leftovers for freshness.View Nutrition Facts
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