Lemon Creams

Lemon Creams

The Spruce / Julia Estrada

Prep: 25 mins
Cook: 25 mins
Total: 50 mins
Servings: 30 to 40 servings
Nutrition Facts (per serving)
70 Calories
1g Fat
15g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 30 to 40
Amount per serving
Calories 70
% Daily Value*
Total Fat 1g 1%
Saturated Fat 1g 4%
Cholesterol 3mg 1%
Sodium 8mg 0%
Total Carbohydrate 15g 6%
Dietary Fiber 0g 0%
Total Sugars 15g
Protein 0g
Vitamin C 0mg 2%
Calcium 1mg 0%
Iron 0mg 0%
Potassium 2mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You won't believe how easy it is to make these smooth lemon creams. Whip them up in the mixer, dunk them in chocolate, and people will think you bought them from a candy shop. You can also make other citrus flavors with this recipe. 

Ingredients

  • 5 cups confectioners' sugar

  • 1/4 cup unsalted butter, at room temperature

  • 2 1/2 tablespoons lemon juice

  • 1/8 teaspoon salt

  • 3/4 cup marshmallow cream

  • 1 teaspoon lemon extract

  • 1/2 teaspoon vanilla extract

  • 2 lemons, zested

  • 4 drops yellow food coloring, more or less as needed

  • 1 pound chocolate candy coating

  • Slivers of candied lemon peel to decorate, optional

Steps to Make It

  1. Gather the ingredients.

    Lemon Creams ingredients

    The Spruce / Julia Estrada

  2. Combine 2 cups of powdered sugar, butter,  lemon juice, salt, marshmallow cream, extracts, lemon zest, and a few drops of food coloring in a large mixing bowl fitted with a paddle attachment. Mix on medium speed until smooth and evenly incorporated.

    powdered sugar, butter, lemon juice, salt, marshmallow cream, extracts, lemon zest, and a few drops of food coloring in a stand mixer

    The Spruce / Julia Estrada

  3. Slowly add the rest of the powdered sugar in batches, stopping often to scrape down the sides of the bowl. Mix until well blended. Taste and add additional lemon extract if desired and more yellow coloring if you want a bolder color

    cream mixture in a stand mixer

    The Spruce / Julia Estrada

  4. Using a small cookie or candy scoop, scoop out small balls of cake and roll between your palms until they are round 1-inch circles.

    lemon cream balls on a baking sheet, scoop

    The Spruce / Julia Estrada

  5. Place the cakes balls on a baking sheet covered with parchment or waxed paper and refrigerate them until firm, at least 1 hour.

    lemon cream balls on a baking sheet

    The Spruce / Julia Estrada

  6. When the lemon creams are firm enough to dip, place the candy coating in a medium microwave-safe bowl and microwave it until melted, stirring after every 45 seconds to prevent overheating.

    bowl of melted chocolate

    The Spruce / Julia Estrada

  7. Using dipping tools or a fork, submerge a cream filling in the melted candy coating.

    lemon cream ball dipped into a bowl with melted chocolate with a spoon

    The Spruce / Julia Estrada

  8. Remove it from the coating and drag the bottom across the lip of the bowl to remove excess coating.

    lemon cream ball dipped into melted chocolate

    The Spruce / Julia Estrada

  9. Place the dipped candy on the baking sheet.

    lemon cream balls on a baking sheet, chocolate covered lemon cream ball

    The Spruce / Julia Estrada

  10. If desired, top it with a sliver of candied lemon peel while the coating is still wet. Repeat with remaining cream fillings.

    chocolat dipped lemon cream ball with candied lemon peel on top, lemon cream ball

    The Spruce / Julia Estrada

  11. Refrigerate the creams to set the coating completely, about 20 minutes.

    Lemon Creams on a baking sheet

    The Spruce / Julia Estrada

    Tip

    These lemon creams are best served at room temperature and can be stored in an airtight container at cool room temperature, in the refrigerator, for up to two weeks.