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.

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.

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.

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.

I chill the truffles for 15 minutes to set the coating, then serve at room temperature for the best flavor.