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Lemon Cream Bonbons

 Lemon Cream Bonbons
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.
48 ServingsPrep: 30 min. + freezing


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


  • In a large bowl, beat the cream cheese, lemon juice, peel 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.

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Lemon Cream Bonbons (continued)

Nutritional Facts: 1 bonbon equals 105 calories, 7 g fat (5 g saturated fat), 10 mg cholesterol, 28 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.