Lemon Cream Bonbons Recipe

3 7 8
Lemon Cream Bonbons Recipe
Lemon Cream Bonbons Recipe photo by Taste of Home
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Lemon Cream Bonbons Recipe

Read Reviews
3 7 8
Publisher Photo
I used to save these special treats just for Christmastime. But they're so easy and in such demand with my family that I now keep them on hand all year-round. As pretty as sugarplums, they make lovely gifts, too.
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. + freezing
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. + freezing

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 2 tablespoons grated lemon peel
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon extract
  • 1 cup confectioners' sugar
  • 1 pound dark chocolate candy coating, melted
  • 4 ounces white candy coating, melted

Directions

In a large bowl, beat the cream cheese, lemon peel, juice and extract. Gradually beat in confectioners' sugar. Cover and freeze for 2 hours.
Using a small ice cream scoop, drop mixture by 1-in. balls onto waxed paper-lined baking sheets. Cover and freeze for 1 hour.
Working with a few frozen balls at a time, dip into melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Let stand until set.
Spoon melted candy coating into a heavy-duty resealable plastic bag. Cut a small hole in the corner of bag; drizzle coating over candies. Store in the refrigerator. Remove from the refrigerator just before serving. Yield: about 4 dozen.
Originally published as Lemon Cream Bonbons in Country Woman Christmas Annual 2005, p49

Nutritional Facts

1 bonbon: 105 calories, 7g fat (5g saturated fat), 10mg cholesterol, 28mg sodium, 11g carbohydrate (10g sugars, 0 fiber), 1g protein.

  • 2 packages (8 ounces each) cream cheese, softened
  • 2 tablespoons grated lemon peel
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon extract
  • 1 cup confectioners' sugar
  • 1 pound dark chocolate candy coating, melted
  • 4 ounces white candy coating, melted
  1. In a large bowl, beat the cream cheese, lemon peel, juice and extract. Gradually beat in confectioners' sugar. Cover and freeze for 2 hours.
  2. Using a small ice cream scoop, drop mixture by 1-in. balls onto waxed paper-lined baking sheets. Cover and freeze for 1 hour.
  3. Working with a few frozen balls at a time, dip into melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Let stand until set.
  4. Spoon melted candy coating into a heavy-duty resealable plastic bag. Cut a small hole in the corner of bag; drizzle coating over candies. Store in the refrigerator. Remove from the refrigerator just before serving. Yield: about 4 dozen.
Originally published as Lemon Cream Bonbons in Country Woman Christmas Annual 2005, p49

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Reviews forLemon Cream Bonbons

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MY REVIEW
lakegeorgetown User ID: 1820082 76756
Reviewed Aug. 24, 2014

"I have become famous for making these bonbons!!! I am involved in a lot of clubs where we entertain in our homes and besides all of the other goodies, my guests count on me to serve this "over-the-top", scrumptious lemon candy every time! I melt 3 squares of the chocolate candy coating at a time and take out only a few frozen balls to dip at a time. It works perfectly. I can't express how much my friends and I love this recipe!!!"

MY REVIEW
jason786 User ID: 7518096 156424
Reviewed Dec. 3, 2013

"I love it"

MY REVIEW
griffibg User ID: 3097142 62004
Reviewed Dec. 7, 2012

"I had a nightmare of a time getting these to freeze and then dipping them in the chocolate, so I improvised! I used a ziplock bag, squeezed some melted chocolate in a small lined muffin tin and then froze it. I then took the lemon portion and squeezed it on top of the chocolate. Drizzled melted chocolate swirls on top and served on a tray. They were gobbled up and delicious!"

MY REVIEW
let them eat cake 3 User ID: 5669997 62003
Reviewed Nov. 28, 2011

"These are so yummy. A little time consuming but so worth it."

MY REVIEW
carolunderhill User ID: 1703508 156412
Reviewed Nov. 27, 2011

"I am a lemon lover so this recipe attracted me. The filling is very tasty However, it was nightmare to put together. The filing was very difficult to shape into balls and it started to thaw before you could get all the balls made. Too much time to put together."

MY REVIEW
kat0508 User ID: 5552065 66749
Reviewed Nov. 7, 2011

"It took 6 hours for these to freeze before they could be scooped, the mixture was now still at all after 4 hours."

MY REVIEW
tjcurfman@cableone.net User ID: 3180585 76752
Reviewed Feb. 19, 2011

"The center was scrumptious, but dipping them from the frozen state just made a clumpy mess of the chocolate on the bonbons. I am going to try some different techniques for the dipping I will definitely make these again."

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