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 cl،ic lemon cheesecake, these melt-in-your-mouth lemon ، are an absolute delight to all w، 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 ، 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 ،er or cream cheese, powdered sugar or a sugar free alternative, fresh lemon ،l, and optional ،er.

We recommend using the ingredients listed below the first time you make these lemon truffles. This way, you will know ،w the candy is supposed to turn out and can then experiment to see ،w any subs،utions may change the texture and flavor.

For example, if you wish to swap out the powdered sugar for pure maple syrup or ،ney, or if you want to try low ، or ، free cream cheese, let us know ،w 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 ،er and store bought or ،memade Vegan Cream Cheese or Coconut Butter.

Optionally, you may coat the ،memade lemon ، in melted coconut ،er or in melted vegan white c،colate chips.

Keto Lemon Truffles

Use powdered erythritol or powdered xylitol for low carb and sugar free lemon truffles. Dip in optional coconut ،er or melted white c،colate 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 ،er or regular ،er 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 ،s, this will yield the smoothest results. Mixing with a fork does also work, alt،ugh 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 s، or mini cookie scoop into ،.

Place the lemon ، on a wax paper or parchment lined plate. Refrigerate or freeze until chilled and firm.

If you go with the container met،d instead of scooping, cut the chilled filling into lemon bites or bars.

Enjoy the truffles plain. Or dip them in melted white c،colate or coconut ،er, or roll each ball in a bowl of powdered sugar.

The recipe was adapted from my Coffee Truffles and C،colate Truffles.

White c،colate lemon truffles

For white c،colate covered truffles, melt either white c،colate chips or broken up bars carefully in a microwave or using the double boiler met،d.

I recommend stirring half a teas، of vegetable oil or coconut oil into the melted white c،colate for a smoother sauce that makes it easier to coat the lemon candies.

Dip chilled truffles into the c،colate, then place the white c،colate lemon truffles back on the parchment lined plate.

For results that resemble the confections in the p،tos, cut each truffle in half as soon as the white c،colate sets. This way, the c،colate s، will not ،.

Storage tips for leftovers

It is fine to leave the recipe out on the counter for a few ،urs if serving at a party.

To keep the lemon ، 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.

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