• 1/4 cup butter
• Zest of 1 Meyer lemon
• 3 Tbsp heavy cream
• 1 cup quality white chocolate, finely chopped
• 1/2 tsp lemon extract
• 1/4 cup powdered sugar or sparkling sugar for coating

1. Pour white chocolate into a mixing bowl, set aside.
2. Melt butter along with lemon zest in a small saucepan. Stir in cream and scald mixture. (Aka. Heat until bubbles begin to form around the edges but is not yet boiling)
3. Pour hot cream mixture over white chocolate.
4. Add extract then stir until smooth.
5. Cover mixture and refrigerate 2 hours or until firm enough to handle.
6. Scoop mixture out by heaping teaspoon fulls and form into balls then roll in powdered sugar or sparkling sugar.
7. Freeze truffles 20 minutes or refrigerate for one hour then enjoy.
8. Store truffles in refrigerator.

http://betsylife.com/2013/03/19/white-chocolate-lemon-truffles/