Best Lemon Bonbons Recipes

CAYENNE GANACHE AND LEMON JELLY FILLED CHOCOLATE BONBONS

Steps:

• In a medium saucepan, bring the cream, glucose, and cayenne to a boil. Pour over the dark chocolate. Stir until emulsified. Add the butter. Allow to cool to 80 degrees F. Place in a pastry bag.
• Pipe a small amount of the cold Lemon Jelly into a chocolate shell. Pipe the ganache over the jelly. Allow to set overnight in a cool place.
• Seal the ganache with melted dark chocolate. Refrigerate for 10 minutes, then turn out of the mold.
• Mix the pectin with the sugar. In a medium saucepan, bring the lemon juice to a boil. Add the sugar and pectin mixture. Add the glucose. Boil to 225 degrees F. Remove from the heat and add the citric acid. Allow to cool, and then refrigerate.

LEMON CREAM BONBONS

Steps:

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

LEMON CASSIS BONBONS

Steps:

• Make the bonbons: Preheat the oven to 325 degrees. Line a baking sheet with a Silpat baking mat or parchment paper, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1/2 cup confectioners' sugar on medium speed. Add 1/4 teaspoon lemon extract, lemon zest, and salt. Mix to combine.
• Add milk, and reduce mixer speed to low. Slowly add cake flour, and mix until well blended and the dough pulls away from the sides of the bowl.
• Transfer the dough to a clean work surface, and divide in half. Roll each half into a 14-inch-long log. Cut each log into fourteen 1-inch pieces. Roll each piece into a dome. Place domes on prepared baking sheet, spaced 1 1/2 inches apart. If dough becomes too soft to handle, chill for a few minutes.
• Bake bonbons until firm but not golden, 25 to 27 minutes. Transfer bonbons to a wire rack set over a piece of waxed paper to cool.
• Make the glaze: In a small bowl, stir together remaining 3 cups confectioners' sugar, 1/4 cup hot water, corn syrup, oil, and remaining 1/2 teaspoon lemon extract until smooth. Add cassis, and stir until smooth.
• Pour half of the warm glaze over the tops of the bonbons. Let bonbons set, about 15 minutes.
• Repeat Step 7. Wait until glaze is dry, then decorate bonbons with royal icing: Place royal icing in a pastry bag fitted wtih the tip of your choice; pipe icing onto bonbons. Place decorated bonbons on a wire rack to set.

LEMON BONBONS

Steps:

• Preheat oven to 350 degrees F. BonBons: Cream butter and sugar until light and fluffy. Add corn starch and flour. Mix well. Chill until dough is easy to handle. Shape into 1" balls. Bake for 12-15 minutes. Icing: Mix ingredients together. Gently frost cooled cookies. Notes: use only butter. Oleo or margarine do not work. Make sure dough is chilled so the cookies bake better. Make sure the cookies are not over done (you can tell if they are overdone if they start getting a lot of cracks in them) If the are over-done, they will crumble as you start to frost. Work with the consistency of the frosting. You want it soft enough so that the cookie doesn't break when frosting, but not so soft that it drips down the side of the cookie.

LEMON CREAM BONBONS RECIPE

Steps:

• 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.
• Originally published as Lemon Cream Bonbons in Country Woman Christmas
• Annual 2005, p49
• Nutritional Facts
• 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.
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LEMON BONBONS

Steps:

• Mix butter with sugar until light and fluffy. Add cornstarch and flour, mixing well. Refrigerate until easy to handle. Start oven at 350°. Shape dough into 1-inch balls. Place balls on nuts scattered on wax paper. Flatten with bottom of glass. Put cookies not-side-up on ungreased cookie sheet. Bake 15 minutes. Frost with Bonbon Frosting. Bonbon Frosting: Blend sugar, butter, and lemon juice until smooth. Tint with desired food coloring.