Season of Treats!

October ushers in the Season of Treats for me! I’ve got a special event on Saturday, and I’m bringing a tray full of these tart, smooth and delicious Lemon Cream Truffles. They’re simple to make and always appreciated.

Lemon Cream Truffles

Makes 36 1” candies

Zest of two large lemons

2 1/2 tablespoons of lemon juice

1/2 tsp vanilla extract

1/8 tsp salt

1/4 cup of soft butter

3/4 cup of marshmallow creme

4-5 cups of sifted confectioner’s sugar

1 pound of chocolate coating wafers

In a large bowl with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, mix all ingredients on lowtogether except sugar and chocolate until well incorporated. Increase the speed to medium and beat for 1 minute or two. Add the sugar in 1/2 cup increments, until the mixture is the consistency of a stiff dough, but not crumbly. The amount of sugar will vary with the temperature and humidity of the room. Cover and chill for 2 hours. After the filling is thoroughly chilled, use a small cookie scoop or spoon to form 36 1” balls. Return to the refrigerator while the chocolate melts.

In a double boiler (or my favorite—a mini crockpot—melt the chocolate wafers. (Don’t get ANY moisture in the chocolate; it’ll seize up into a disgusting, useless mass of goo.) Using a chocolate dipping fork or two table forks, dip each truffle into the melted candy coating. Allow to set on waxed paper. Store for up to 2 weeks in an airtight container. But trust me, they won’t last nearly that long.