Craving a dessert that’s elegant, refreshing, and easy to make? Lemon Pistachio Truffles combine creamy citrus ganache, crunchy pistachios, and a smooth white chocolate shell for a sophisticated treat. These Healthy Lemon Truffles balance bright lemon and nutty pistachio flavors, perfect for parties, gifting, or a sweet indulgence at home. Ready in under an hour, Lemon Pistachio Truffles are your new go-to dessert. Let’s dive in!
Ingredients for Lemon Pistachio Truffles
Here’s what you’ll need for Lemon Pistachio Truffles (makes ~20 truffles, serves 10):
Ganache Filling:
- 8 oz (225g) high-quality white chocolate, chopped
- ⅓ cup (80ml) heavy cream
- 2 tbsp (28g) unsalted butter
- ¼ cup (30g) finely ground pistachios
- 2 tbsp (30ml) fresh lemon juice
- 1 tsp (2g) lemon zest
- Pinch of salt
Cookie Crust:
- ½ cup (40g) crushed shortbread or vanilla wafers
- 2 tbsp (28g) melted butter
Coating:
- 6 oz (170g) high-quality white chocolate, melted
- 1 tsp (5ml) pistachio paste (optional, for flavor)
- 1 tsp (5ml) fresh lemon juice
- Pinch of yellow gel food coloring (optional, for subtle color)
- 2 tbsp (15g) chopped pistachios, for garnish
- 1 tsp (2g) lemon zest, for garnish
Equipment
- Medium saucepan
- Mixing bowls
- Baking sheet
- Parchment paper
- Fork or dipping tool
- Measuring cups and spoons
Ingredient Tips
- White Chocolate: Use high-quality for smooth, non-greasy Healthy Lemon Truffles.
- Pistachios: Finely ground for texture; pistachio paste offers a silkier finish.
- Lemon Juice: Freshly squeezed for vibrant flavor; avoid bottled juice.
- Shortbread: Crushed vanilla wafers or graham crackers work as substitutes.
- Heavy Cream: Swap with coconut cream for dairy-free truffles.
Directions for Lemon Pistachio Truffles
Let’s create these delightful Healthy Lemon Truffles!
Make the Ganache Filling
- In a medium saucepan, I heat ⅓ cup heavy cream and 2 tbsp butter over medium heat until simmering.
- I pour it over 8 oz chopped white chocolate in a bowl, let it sit for 1 minute, then stir until smooth.
- I mix in ¼ cup ground pistachios, 2 tbsp lemon juice, 1 tsp lemon zest, and a pinch of salt.
- I chill the mixture in the refrigerator for 1–2 hours until firm.
Prepare the Cookie Crust
- I mix ½ cup crushed shortbread with 2 tbsp melted butter until combined. I roll the mixture into 20 small discs (½ tsp each), place them on a parchment-lined baking sheet, and chill for 10 minutes to set.
Form the Truffles
- I scoop 1 tbsp of chilled ganache and roll it into a ball. I gently press a cookie disc onto each ball, blending the edges for a seamless look, creating Lemon Pistachio Truffles. I chill the balls for 15 minutes to firm up.
Coat and Garnish
- I melt 6 oz white chocolate with 1 tsp pistachio paste and 1 tsp lemon juice, adding a pinch of yellow gel coloring if desired. I dip each truffle using a fork, letting excess chocolate drip off, and place them on a parchment-lined sheet. I immediately sprinkle with 2 tbsp chopped pistachios and 1 tsp lemon zest for a vibrant finish.
Chill and Serve
- I chill the truffles for 15 minutes to set the coating, then serve at room temperature for the best flavor.
Nutrition
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Chill Time: 1 hour 45 minutes
- Total Time: ~2 hours 20 minutes
- Servings: 10 (~2 truffles each, ~25g per serving)
- Calories: ~180 kcal per serving
- Macros per Serving: 15g carbs, 3g protein, 12g fat, 1g fiber
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations for Lemon Pistachio Truffles
Try these twists on Healthy Lemon Truffles:
- Dark Chocolate Shell: Swap white chocolate for dark chocolate for a richer contrast.
- Almond Crunch: Use ground almonds instead of pistachios, inspired by Food and Tips’ Two Minute Protein Brownie.
- Coconut Bliss: Add 2 tbsp shredded coconut to the ganache for a tropical twist.
- Orange Zest: Replace lemon with orange juice and zest for a citrusy variation.
- Vegan Option: Use coconut cream and vegan white chocolate for dairy-free truffles.
Serving Ideas:
- Pair with Food and Tips’ Vanilla Raspberry Iced Latte for a refreshing dessert.
- Serve with Food and Tips’ Cucumber Blueberry Feta Salad for a light balance.
- Enjoy with Food and Tips’ Coconut Cooler for a summery vibe.
Storage
I store Lemon Pistachio Truffles in an airtight container in the refrigerator for up to 1 week. For longer storage, I freeze them in a single layer, then transfer to a freezer bag for up to 2 months. I let them sit at room temperature for 10–15 minutes before serving to soften the ganache.
Serving Tips
- Presentation: Arrange truffles in paper liners on a platter for an elegant display.
- Garnish: Add extra lemon zest or edible flowers for a fancy touch.
- Pairing: Serve with coffee, tea, or Food and Tips’ Grilled Lemon Herb Chicken for a cohesive meal.
- Portion Size: 2 truffles per serving for dessert; 1 for a quick treat.
- Occasions: Perfect for parties, gifting, or a refined treat with Lemon Pistachio Truffles.
FAQs About Lemon Pistachio Truffles
Here are answers to common questions about making Lemon Pistachio Truffles:
Can I use milk chocolate instead of white chocolate?
Yes, milk chocolate works but will create a sweeter, less bright flavor.
What can I use instead of pistachios?
Ground almonds or hazelnuts offer a similar nutty texture and flavor.
How do I ensure a smooth ganache?
Use high-quality white chocolate and stir gently after adding hot cream to avoid graininess.
Can I make these truffles vegan?
Yes, use coconut cream, vegan white chocolate, and plant-based butter for vegan Lemon Pistachio Truffles.
How do I get a professional look for gifting?
Dip carefully, use subtle coloring, and garnish with pistachios and zest for an elegant finish.
More Recipes to Try:
- Parmesan Crusted Cod – A High Protein Dinner Delight
- Split Pea Soup – A Cozy Quick Dinner
- German Potato Soup (Easy & Flavor-Packed Dinner Recipe)
Conclusion
Lemon Pistachio Truffles are a perfect blend of creamy, citrusy, and nutty flavors, ideal for any occasion. Easy to make and endlessly customizable, these truffles elevate dessert to a new level. Try Lemon Pistachio Truffles and share the joy of this sophisticated treat!
Lemon Pistachio Truffles
Ingredients
For the Ganache Filling:
- 8 oz 225g high-quality white chocolate, chopped
- ⅓ cup 80ml heavy cream
- 2 tbsp 28g unsalted butter
- ¼ cup 30g finely ground pistachios
- 2 tbsp 30ml fresh lemon juice
- 1 tsp 2g lemon zest
- Pinch of salt
For the Cookie Crust:
- ½ cup 40g crushed shortbread or vanilla wafers
- 2 tbsp 28g melted butter
For the Coating:
- 6 oz 170g high-quality white chocolate, melted
- 1 tsp 5ml pistachio paste (optional, for flavor)
- 1 tsp 5ml fresh lemon juice
- Pinch of yellow gel food coloring optional, for subtle color
- 2 tbsp 15g chopped pistachios, for garnish
- 1 tsp 2g lemon zest, for garnish
Instructions
Make the Ganache Filling
- In a medium saucepan, I heat ⅓ cup heavy cream and 2 tbsp butter over medium heat until simmering. I pour it over 8 oz chopped white chocolate in a bowl, let it sit for 1 minute, then stir until smooth. I mix in ¼ cup ground pistachios, 2 tbsp lemon juice, 1 tsp lemon zest, and a pinch of salt. I chill the mixture in the refrigerator for 1–2 hours until firm.
Prepare the Cookie Crust
- I mix ½ cup crushed shortbread with 2 tbsp melted butter until combined. I roll the mixture into 20 small discs (½ tsp each), place them on a parchment-lined baking sheet, and chill for 10 minutes to set.
Form the Truffles
- I scoop 1 tbsp of chilled ganache and roll it into a ball. I gently press a cookie disc onto each ball, blending the edges for a seamless look, creating Lemon Pistachio Truffles. I chill the balls for 15 minutes to firm up.
Coat and Garnish
- I melt 6 oz white chocolate with 1 tsp pistachio paste and 1 tsp lemon juice, adding a pinch of yellow gel coloring if desired. I dip each truffle using a fork, letting excess chocolate drip off, and place them on a parchment-lined sheet. I immediately sprinkle with 2 tbsp chopped pistachios and 1 tsp lemon zest for a vibrant finish.
Chill and Serve
- I chill the truffles for 15 minutes to set the coating, then serve at room temperature for the best flavor.
Notes
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