- 8 ounces cream cheese, softened
- 6 ounces white chocolate, about 1 cup of chips
- 1/2 cup lemon curd
- Zest of one large lemon
- A few drops of yellow food coloring, optional
- 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.