Lemon Shortbread Truffles

READY IN: 1hr 45mins


  • 8
    ounces cream cheese, softened
  • 6
    ounces white chocolate, melted (about 1 cup of chips)
  • 12
    cup lemon curd
  • zest of one large lemon
  • 2 -3
    drops yellow food coloring (optional)
  • 34
    cup finely crushed shortbread cookie crumbs (like Pepperidge Farm's Chessman Cookies)
  • 1
    lb white candy coating
  • garnish with crushed shortbread cookies, crushed lemonheads or slivered lemon zest


  • Prepare a cookie sheet by covering it with aluminum foil or parchment paper; set aside.
  • Place the softened cream cheese in a mixing bowl and beat on medium-high until smooth and creamy. Add the melted white chocolate and mix on low until smooth.
  • 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.
  • Shape the mixture into 1 inch balls and set the balls on the lined baking sheet. Put the sheet in the freezer to harden the balls for about 20 minutes--don't freeze, just firm enough to hold their shape when dipped. This step will, also, help coating to set.
  • 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.
  • Once the coating is melted and the truffles are firm, dip each one in the candy coating and place it on the lined baking sheet. If desired, decorate the tops with extra shortbread crumbs, crushed lemonhead candies or slivers of lemon zest while the coating is still wet. Repeat until all truffles are dipped.
  • Refrigerate the tray until the coating is set, about 10 minutes. Store truffles in an airtight container in the refrigerator for up to one week.