Lemon Truffles

Soft, creamy, melt-in-your-mouth lemon truffles coated in powdered sugar — bright, sweet, and perfect for any occasion!

Ingredients

• 1 can sweetened condensed milk (14 oz / 395 g)
• 2 tablespoons unsalted butter
• 1 tablespoon lemon zest
• 3 tablespoons fresh lemon juice
• 1 cup white chocolate, chopped (optional, for extra creaminess)
• 1/2 cup powdered sugar or fine milk powder, for coating

Instructions

1. Cook the mixture:
   In a saucepan over low heat, add the sweetened condensed milk, butter, lemon zest, and lemon juice. Stir continuously.
2. Add white chocolate (optional):
   If using, add the chopped white chocolate and keep stirring until melted and smooth.
3. Thicken:
   Cook the mixture for about 8–12 minutes, stirring all the time, until it becomes thick and starts pulling away from the sides of the pan like a soft dough.
4. Cool completely:
   Transfer the mixture to a greased plate or bowl, cover, and let it cool completely. You can chill it in the fridge for 1–2 hours to make rolling easier.
5. Shape into balls:
   Grease your hands lightly with butter, then scoop small portions and roll into bite-sized balls.
6. Coat:
   Roll each ball in powdered sugar or milk powder until fully coated.
7. Serve or chill:
   Place the truffles in the fridge for about 20–30 minutes before serving for the best texture.

Tips

• For a stronger lemon flavor, add a little more zest.
• Keep them refrigerated in an airtight container for up to 5 days.
• You can also coat them with shredded coconut instead of powdered sugar.