Lemon Pistachio Truffles Recipe – Easy White Chocolate Citrus Candy

I love how these lemon pistachio truffles melt on the tongue — the brightness of the lemon, the richness of white chocolate, and the crunch of pistachios all in one bite. They’re elegant yet easy to make, and always impress when I bring them to gatherings.

Why You’ll Love This Recipe

I make these because they offer a wonderful balance of flavors: creamy white chocolate with a citrusy pop from lemon and a subtle nuttiness from pistachios. They feel indulgent but not overly sweet. Plus, the bite-sized nature means they’re perfect for gifting or for serving after dinner without feeling heavy.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

FOR THE LEMON PISTACHIO FILLING
200g good-quality white chocolate, finely chopped
100ml heavy cream
2 tbsp unsalted butter
1/3 cup shelled pistachios, very finely ground
2 tbsp fresh lemon juice
1 tbsp finely grated lemon zest
Pinch of salt

FOR THE COOKIE CRUST BASE
1/2 cup crushed shortbread cookies or vanilla wafers
2 tbsp melted butter

FOR THE COATING
300g white chocolate, melted
1 tbsp pistachio paste or finely ground pistachios
1 tbsp lemon juice
Optional: yellow gel coloring (a tiny dot for a deeper hue)

FOR GARNISH
2 tbsp finely chopped pistachios
A pinch of lemon zest (optional)

Directions

1. Prepare a small baking pan or tray lined with parchment.
2. Make the filling: place the finely chopped 200 g white chocolate in a heatproof bowl. In a small saucepan, gently heat the heavy cream until it’s just about to simmer (don’t boil).
3. Pour the hot cream over the chopped white chocolate and let it sit for a minute to soften the chocolate, then stir until smooth.
4. Stir in the butter until fully melted and incorporated.
5. Add the finely ground pistachios, lemon juice, lemon zest, and a pinch of salt. Mix until smooth and uniform.
6. Cover the bowl and chill until firm enough to scoop (about 2–3 hours, or faster in the freezer for 30–60 minutes).
7. Meanwhile, prepare the cookie crust base: combine the crushed shortbread (or vanilla wafers) with the melted butter in a bowl. Mix until the crumbs are moistened.
8. Take small portions of the chilled truffle filling and flatten into discs. Press each disc gently into the cookie crumb mixture to coat the bottom side (this gives a nice base). Return to the fridge briefly if needed to firm up.
9. Scoop or roll the truffle portions (with crust side down) into balls, working quickly to keep them firm. Place on parchment-lined tray and chill again until firm.
10. Prepare the coating: melt 300 g white chocolate until smooth. Stir in the pistachio paste (or finely ground pistios) and 1 tbsp lemon juice. If desired, add a tiny dot of yellow gel coloring to get a more vibrant citrus hue.
11. Using a fork or dipping tool, dip each truffle into the coating, letting excess drip off, then place back on parchment.
12. While the coating is still wet, sprinkle with finely chopped pistachios and (optionally) a pinch of lemon zest.
13. Let the coating set fully at room temperature or in the fridge until firm.

Servings and Timing

This recipe makes about 20 to 24 truffles, depending on the size.
Prep and chilling time: about 30 minutes active + chilling periods (2–3 hours)
Assembly & coating time: about 30–40 minutes
Total time: roughly 3 to 4 hours (mostly waiting)

Variations

• Dark chocolate version: Use good-quality white chocolate for filling but coat with tempered dark or semi-sweet chocolate for contrast.
• Citrus twist: Swap part of the lemon zest with lime or orange zest for a citrus medley.
• Nut swap: Use finely ground pistachios plus almond meal for a mixed-nut flavor character.
• Salted finish: Sprinkle a tiny pinch of flaky sea salt on top after coating to accentuate flavors.
• Mini truffles: Roll smaller balls (e.g. half the size) to yield more pieces; adjust coating time slightly.

Storage/Reheating

• Storage: Store the truffles in an airtight container in the refrigerator. They’ll keep well for up to 1 week. I allow them to come closer to room temperature for 10–15 minutes before serving so the flavors bloom.
• Freezing: You can freeze the truffles (already coated) in a single layer on a baking sheet until firm, then transfer to a freezer-safe container with parchment between layers. They’ll last for up to 2 months. Thaw in the refrigerator overnight, then bring to room temperature before eating.
• Serving tip: Avoid storing them in very warm conditions since the white chocolate coating may soften or bloom.

FAQs

What kind of white chocolate should I use?

I use a good-quality white chocolate that contains cocoa butter (not just vegetable fat) because it melts smoothly and gives a clean, creamy flavor.

Can I skip the cookie crust base?

Yes — the crust is optional and adds texture and a nice base. If you skip it, the truffles will be purely creamy inside, which is still delicious.

How fine should the pistachios be ground?

Very fine — almost like a powder — so the texture is smooth and doesn’t feel gritty in the filling or coating.

Can I use store-bought pistachio paste?

Absolutely. If you have pistachio paste, it works well for the coating and deepens the pistachio flavor. Just adjust consistency (if too thick, you might thin slightly).

What if my filling is too firm to scoop?

Let it sit at room temperature for a little while (5–10 minutes) — it should soften just enough to scoop without melting.

What if my coating seizes or becomes grainy?

This usually means moisture got in. Make sure tools and chocolate are completely dry. Gently re-warm over very low heat or in a double boiler, stirring carefully to smooth it out.

Can I color the truffles?

Yes, a tiny bit of yellow gel food coloring can deepen the lemon appearance. Don’t use too much or it may affect flavor or consistency.

My coating is cracking when I bite — why?

The coating may be too thick or was cooled too quickly. Use a thinner coating layer and allow it to set at a moderate temperature (not too cold too quickly).

Can I make the filling a day ahead?

Yes — you can prepare and chill the filling overnight. Then shape and coat the truffles the next day for fresher assembly.

Conclusion

These lemon pistachio truffles combine creamy white chocolate, vibrant citrus, and nutty pistachios in a gorgeous, refined bite. I find them perfect for gifting, parties, or as a special dessert treat. With some planning for chilling time, they’re quite manageable — and the result is a beautiful, delicious confection that always impresses.

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