Lusciously creamy, tangy lemon truffles with a smooth melt‑in‑your‑mouth texture and bright citrus zing—no baking required, ready in just minutes.

4 oz cream cheese (or coconut butter for dairy‑free version)

2 tbsp butter (or extra coconut butter for plant‑based)

3 tbsp powdered sugar (or erythritol for keto‑friendly option)

Zest of one lemon (fresh for best flavor)

3 oz white chocolate chips (optional, for coating)

Optional: a drop of natural yellow food coloring or a pinch of turmeric

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Bring the cream cheese and butter to room temperature until softened.

Blend all ingredients except the white chocolate using a hand mixer for the smoothest results (or stir with a fork, though it won’t be as creamy).

Spread the mixture into a small container or freeze it for a few minutes until firm enough to scoop into balls.

Use a mini cookie scoop to form balls and place them on a parchment‑lined plate. Freeze until firm.

(Optional) Melt the white chocolate and stir in ½ tsp oil for smoother coating.

Dip each truffle in the melted chocolate and place back on the parchment paper. Allow to set.

Once the chocolate has hardened, cut each truffle in half for bite‑sized treats.

Store in the refrigerator or freezer for freshness.