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)
Ingredients:
- 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
Preparation:
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.
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.



yum, lemon and adorable! thanks for sharing :)
ReplyDelete-meg
@ http://www.clutzycooking.blgspot.com
Yum! These look fantastic! I love shortbread, so I may have to try these! Thanks for sharing the recipe.
ReplyDeleteI love these! So different from the usual chocolate truffle I see. Hubby hates chocolate (gasp!) and loves things that are sweet and tart. I bet he would love these. Thanks for posting such unique treats!
ReplyDeleteSounds like the perfect spring time treat! They would be cute addition to the Easter basket.
ReplyDeleteI agree with Lillianna, this are very different from the regular truffle. Lemon and shortbread sounds divine.
ReplyDeleteSue this looks like yum, yummy yum! Joni
ReplyDeleteI really love the sound of these. Pretty colors!
ReplyDeleteOoohh, I'm craving some of those.
ReplyDeleteLemon and shortbread...two of my all time favorites. What a great vehicle for homemade lemon curd. I am going to try these. I bet they would look so pretty on a dessert tray.
ReplyDeleteHi! These looks so good. I love anything with lemon. I've left you the Stylish Blogger Award on my blog. You can see the details at http://www.ryanbakes.com/2011/03/stylish-blogger-award.html
ReplyDelete2 of my favs lemon and shortbread!!! delish.
ReplyDeleteThey look wonderful Sue! I love lemon in sweets and I think that if I show these to my shortbread loving mum then she might ask me to make these for her! :)
ReplyDeleteThese look and sound fantastic!!
ReplyDeleteSue, so delicate, beautiful and summery! I could almost feel the warm breeze when looking at your gorgeous photo of them. G-d, I must have like 30 bookmarks from your blog!
ReplyDeleteOn another note, the verrines really were superb, and there's so many fruits I want to make them with. If only I had natural light to really capture how beautiful they were via photos.
Oh..forgot to mention, my cookies were lace cookies :) I omitted most of the flour and used finely ground macadamia nuts instead of oatmeal, hence why they turned out so thin and lacy.
ReplyDeleteOh yum! These sound so delicious. I love lemon so I may have to try these.
ReplyDeleteOh my gosh, Sue! These sound delicious!!!
ReplyDelete:O I want one! Probably a good thing I don't have any shortbread cookie crumbs right now...
ReplyDeleteI truly am a lemon lover and my mouth can't even contain itself....YUM
ReplyDeleteWhere have these been all my life??? I have a little jar of lemon curd and I know exactly what to do with it! And shortbread cookies... cream cheese... swooning now...
ReplyDeleteYour combination of lemon and cream cheese created such a beauty. A very elegant dessert. Wow!
ReplyDeleteI love the bright yellow color of these, vibrant like the lemon flavor I'm sure. Love your sweet treats!
ReplyDeleteThese are really gorgeous. I am going to try them. They look light and different and quite refreshing. I hope you have a great day. Blessings...Mary
ReplyDeleteEarlier today, I was gazing at your lemon lime sugar cookies, daydreaming about baking them. Now I'm confronted with your lemon shortbread truffles! How could any rational person make a decision between those two desserts?
ReplyDeleteJust stopping by from Tidy Mom... these look delish!
ReplyDeleteI'll be making these asap!
ReplyDeleteSuch a delicious looking truffle! Perfect for Spring...if it ever gets here!
ReplyDeleteWow Sue these are a real winner!! I adore lemon desserts and these have my mouth watering :)
ReplyDeleteWow, how original, must try them
ReplyDeleteMmmm. Those look SO yummy! I will have to try them out.
ReplyDeleteMy husband would adore these (so would I). What a great and new idea for truffles. I haven't seen anything with shortbread before and I think it must give it a nice added little crunch inside.
ReplyDeleteNew follower here! I saw two of your delicious recipes over at Sweets for a Saturday and had to check out both of them! Loving your blog ;)
ReplyDeleteCheck out my blog and follow back if you like!
http://steaknpotatoeskindagurl.blogspot.com
I do love lemon cookies! I've never had a shortbread truffle before. You are the cookie Queen, Sue!!:)
ReplyDeleteOh my gosh! Not only do these look beautiful, they sound amazing:)
ReplyDeleteHello...I am your newest follower!! These look amazing and I can't wait to try them out!!!
ReplyDeletePlease stop by and "follow" my blog. I would love to feature you on there sometime soon and maybe once I get more content on my page you would be willing to do the same!
http://ashadeofwhimsy.blogspot.com/
I do love lemon, so I am definitely adding this to my lemon love file! Loving your blog!
ReplyDeleteOh yum these look good and I have some shortbread left over at the moment.
ReplyDeleteHow many do these make?
ReplyDeleteHi Sarabeth, It depends on how big you scoop the truffles, but about 20. Have fun!
DeleteWhat is candy coating?
ReplyDeleteThe candy coating is vanilla almond bark (or Candiquik) or candy melts. You can find the first two at the grocery store and the second at Michael's or other craft stores. Hope this helps!
DeleteWhat kind of shortbread cookie? Brand name, please, as I have two in mind.
ReplyDeleteIt was over two years ago and I really can't recall, but I'm sure any store-bought (or homemade) shortbread cookie would work.
DeleteI am in the process of making these now but I think my filling is to sticky so I am going to add some more melted Wht chips to what is left and see if that helps...but what I have tasted of the filling YUM! tastes like lemon pie Thank You for this recipe I am taking them to my father who is very unwell
ReplyDeleteThanks for sharing! I think adding more cookie crumbs would make it less sticky. I hope you father enjoyed them and is feeling better.
DeleteI am definitely adding this to my lemon love file! Loving your blog!
ReplyDeleteI made these, the filling is soft and sticky, followed directions to a T. I used your lemon curd recipe, its divine. I also made the short bread fingers the are wonderful dipped in the lemon curd. The truffles, I do not like, and they to too long to make for the upsetting end result.
ReplyDeleteHello! I went searching on your blog for your recipe of your homemade lemon curd, but didn't have much luck...have you posted the recipe somewhere? You had mentioned in this recipe that you would provide it later on. Thank you so much, look forward to making these delicious truffles!
ReplyDeleteHi Michelle, I see what you mean...I couldn't find the "original" lemon curd recipe either...sheesh(I need to get more organized), but I did find a lemon curd recipe on my blog that I used later. :) It was delicious! Here's the link:
Deletehttp://www.munchkinmunchies.com/2012/04/bunny-cupcakes-and-bunny-mints.html
Thanks for your interest and patience, Sue
Hi Sue; I would like to know if these freeze well or will they fall apart if frozen for a couple of weeks. I do many cookies, cakes and candy (truffles) for my two boys' families for Xmas. I can't do everything the week before so I like to spend a day making whatever, then I freeze everything until it comes time to pack the boxes for them. I LOVE anything lemon and would love to try them. If you don't think that they would freeze well, then I will hold off making them until a few days before Xmas. Thanks, Barb
ReplyDeleteWow..that's perfectly baked one. Truly yummy!
ReplyDelete