If you are a lemon lover, I guarantee you will love these lemon shortbread truffles. With the addition of shortbread, they also fit the bill for St. Patrick’s Day. Next time I will add a little more shortbread cookie crumbs to bind the filling a bit more and because I love shortbread. Regardless, with the sweet and tangy lemon curd/lemon zest combo, these are fabulous.
After biting into the candy coated shell, you are rewarded with a soft, creamy filling,and a hint of shortbread cookie crumbs. My homemade lemon curd (recipe soon) made the truffles extra special. I decided not to add the yellow food coloring to the filling, as the recipe suggested, because I wanted to be able to see the lemon zest and cookie crumb, but I wish I had added a small amount to the shell, just for a color contrast. My husband tried one and called it “killer!” I agree, and for that reason I’m sending the rest of the truffles with him to work:)
Lemon Shortbread Truffles ( *Adapted from about.com)
- 8 ounces cream cheese, softened (*I only had 3/4 cup, so to that added 1/4 cup mascarpone cheese)
- 6 ounces white chocolate, about 1 cup of chips
- 1/2 cup lemon curd (I made my own)
- Zest of one large lemon
- A few drops of yellow food coloring, optional (I didn’t use)
- 3/4 cup shortbread cookie crumbs
- 1 lb white candy coating
1. Prepare a cookie sheet by covering it with aluminum foil and set aside for now.
2. Place the softened cream cheese in a mixer bowl and beat on medium-high until smooth and creamy. Add the melted white chocolate and mix on low until smooth.
3. Stir in 3/4 cup of the cookie crumbs, lemon curd, lemon zest, and food coloring, if using. Cover the mixture with plastic wrap and chill in the refrigerator for an hour, until firm enough to scoop.
4. Shape the mixture into small balls and set the balls on a foil-lined baking sheet. Put the sheet in the freezer to harden the balls for about 20 minutes–you don’t want them frozen, just firm enough to hold their shape when dipped.
5. While waiting for the truffles to firm up, prepare the candy coating by melting it in the microwave in 30-second intervals. Stir until melted and smooth.
6. Once the coating is melted and the truffles are firm, dip each one in the candy coating and place it on the foil-lined baking sheet. If you want, you can decorate the tops with extra shortbread crumbs or slivers of lemon rind while the coating is still wet. Repeat until all truffles are dipped.
7. Refrigerate the tray until the coating is set, about 10 minutes. Store Lemon Shortcake Truffles in an airtight container in the refrigerator for up to one week.
