Sweet lemon truffles
There's nothing to cook, and the dough is ready in just a few minutes. But the end result is truly delicious.
Sweet lemon truffles: there's nothing to cook, and the dough is ready in just a few minutes. But the end result is truly delicious.
Sweet lemon truffles are a brilliant idea: they only take a few minutes to bring these delicious, fresh treats to the table, perfect for summer but always delicious. You know the saying, "They're like cherries—one leads to another"? Well, I'll do the same for you.
They also have the advantage of being light enough, small enough to take up little space, and have a very fresh flavor. There are several versions of this recipe: some call for crumbled ladyfingers as a base, but we opted for wafers.
They'll be ready in just a few steps, and best of all, there's no cooking required. That's why the lemon truffles will be ready really quickly.
Sweet lemon truffles, a light recipe
It may sound strange when talking about desserts, but sweet lemon truffles are a light recipe. There are a few variations, such as using ricotta instead of cream cheese. And they keep in the refrigerator for a couple of days at most.
Ingredients:
125 g wafers 2 organic lemons 30 g spreadable fresh cheese icing sugar granulated sugar
Preparation:
The recipe for sweet lemon truffles starts with one of the main ingredients, the one that gives them their distinctive flavor and aroma. Take two lemons, strictly unwaxed, wash them thoroughly, and dry them. Then peel them, avoiding the white pith, which is bitter, and set the peel aside.
In a bowl, crush the vanilla or lemon wafers with your hands until you obtain a fine paste. Then, add half the grated lemon peel and the cream cheese, continuing to mix with your hands. Taste and decide for yourself. If it's not sweet enough, add a tablespoon of powdered sugar or a small glass of limoncello. Separately, combine the granulated sugar with the remaining chopped lemon peel.
Finally, divide the dough into 10-12 equal-sized pieces and shape them into meatball-sized balls. Then, roll them in the sugar and lemon zest mixture and coat them. We recommend refrigerating them for at least 60 minutes before serving.
