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Lemon Ganache

This lemon ganache is bursting with bright citrus! It’s the perfect filling for macarons, cupcakes, and cakes.

And the best part is that it’s made with only 3 ingredients!! It doesn’t get much easier than that.

image of macarons filled with lemon ganache being stacked on top of each other

How to Make This Lemon Ganache

This lemon ganache filling needs about 4 hours to set, so I recommend making it before you make whatever dessert you plan to fill! It can also be made up to a week in advance.

After heating up the cream, pour it over the white chocolate and let the mixture sit for a couple of minutes.

image of heavy cream that's been poured over white chocolate and is sitting to let the heat from the cream melt the white chocolate

Zest the lemons into the white chocolate / cream mixture, then juice those lemons and add the fresh lemon juice to the mixture. 

image of a lemon being zested into white chocolate ganache with a microplane grater

If desired, add in a small drop of yellow gel food coloring. This ganache is naturally a light-yellow color, but I usually add in a bit of coloring to give it a brighter yellow color.

Then use an immersion blender or a spoon to stir the ganache and combine the ingredients until the mixture is smooth.

image of an immersion blender being used to make lemon white chocolate ganache

If you want to use this lemon ganache as a drizzle or add lemon drips to a cake, use it while it’s still slightly warm and fluid.

If you want to use this ganache as a filling, press a piece of plastic wrap flush against the ganache and place the bowl in the fridge to chill.

image of lemon ganache being covered with plastic wrap and set in the fridge before being used

This helps prevent the ganache from forming a skin as it cools.

Chill for at least 4 hours, if not overnight. It should thicken as it cools down. If you want to accelerate the cooling process, stir the ganache in 15-minute intervals.

When you’re ready to use the ganache, place it in a piping bag fit with a large round piping tip. It should be thick enough to scoop into the piping bag and hold its shape.

image of lemon ganache being piped onto a yellow macaron shell

If you make this ganache in advance and it’s too firm to scoop right out of the fridge, let the bowl sit at room temperature to thaw a bit until it softens to a pipe-able consistency. This usually takes me 30 minutes.

Lemon Ganache – Substitutions and Swaps

As I mentioned above, this recipe is made using just three ingredients!! Below are some ingredient substitutions and recommendations for this recipe.

Heavy Cream – Use heavy cream or heavy whipping cream, not milk or half and half. You need a high fat percentage to allow the ganache to come together and have a smooth texture.

To make dairy-free lemon ganache, use coconut cream in place of the heavy cream in this recipe.

White Chocolate – Use any type of good quality white chocolate. This includes white chocolate bars, couverture, or chunks.

You can also use white chocolate chips but be sure to use a good brand like 365, Ghirardelli, or Guittard. I like to use mini white chocolate chips that I get at Whole Foods.

Fresh Lemons – Fresh lemons are a must in this recipe. I don’t recommend using bottled lemon juice. If you’re really in a pinch, you can add 1 tbsp of lemon extract in place of the lemon juice and zest in this recipe. However, the flavor won’t be as bright!

Note: The lemon zest does give this ganache a bit of texture, but it’s worth it for the amount of flavor it adds to this ganache!! If you need to make silky-smooth lemon ganache, I’d recommend omitting the lemon zest and adding 2 tsp of lemon extract.

image of ingredients laid out to make lemon ganache

How Much Ganache Does This Recipe Make?

This recipe makes about 2 cups of ganache. This is enough to generously fill about 30 macarons. You can double or triple this recipe to fill more macarons if needed, but it will need more time to set.

For reference, I usually pipe my macarons with a diameter of 1 3/4 inches, so they’re about the size of a standard macaron.

image of a yellow macaron filled with lemon ganache

Tips for Making the Best Lemon Ganache

  • Make this lemon ganache before you make whatever dessert you plan to add it to. This will give it time to set.
  • Measure the ingredients with a kitchen scale. You want to be precise with this recipe.
  • Use good quality white chocolate. It will make the ganache taste better and give it the best texture.
  • Use heavy cream or heavy whipping cream, not milk or half and half. You need a high fat percentage to allow the ganache to come together and have a smooth texture.
  • If possible, use an immersion blender to make sure your ganache turns out silky smooth!
  • If you notice bits of unmelted white chocolate in the ganache once it’s been stirred, heat the ganache in the microwave for another 15 seconds. Let it rest for 30 seconds, then give it another stir. Repeat this process as needed until all the white chocolate is melted and the ganache is smooth.
  • To make dairy-free white chocolate lemon ganache, use coconut cream in place of the heavy cream in this recipe.
image of a macaron that's been filled with lemon ganache and cut into to show it's smooth filling

Can I Make Lemon Ganache in Advance?

Yes! This ganache can be made ahead of time, or you can save any leftover ganache. Store it in an airtight container in the fridge for up to a week.

Macarons filled with this ganache should mature for a few hours or overnight in the fridge before being eaten. This gives them time to develop the best texture and taste.

You can also refrigerate desserts filled with this ganache for up to 5 days in an airtight container.

Freeze desserts with this filling for up to a month in an airtight container.

image of lemon macarons that have been filled with lemon white chocolate ganache and have been stacked on each other

Let Me Know What You Think!

If you try this lemon ganache filling, I’d love to hear what you think of it! Please leave a rating and comment below.

Tag me @chelsweets on social media so that I can see your delicious creations!

image of lemon macarons that have been filled with lemon white chocolate ganache

Other Recipes You Might Like:

Yield: 2 cups

Lemon Ganache

image of macarons filled with lemon ganache being stacked on top of each other

This lemon ganache is bursting with bright citrus! It's the perfect filling for macarons, cupcakes, and cakes.

Prep Time 5 minutes
Cook Time 1 minute
Additional Time 4 hours
Total Time 4 hours 6 minutes

Ingredients

Lemon Ganache

  • 250g finely chopped white chocolate or white chocolate chips (1 1/2 cups)
  • 80g heavy cream (1/3 cup)
  • 2 Tbsp lemon zest - zest of 2 lemons
  • 60g lemon juice - juice of 2 lemons (1/4 cup)
  • yellow gel food coloring - optional

Equipment

Instructions

Lemon Ganache

  1. This lemon ganache filling needs about 4 hours to set, so I recommend making it before whatever dessert you want to fill it with! It can also be made up to a week in advance. I usually make it the night before.
  2. Place 250g of white chocolate in a medium-sized bowl and set aside.
  3. Pour 80g heavy cream into a heat-proof bowl and heat in 15 second intervals in the microwave until it just begins to bubble (this usually takes me about a minute). If you don't have a microwave, heat the cream over a medium-high heat in a saucepan until it starts to bubble and steam.
  4. Pour the heavy cream over the white chocolate. Make sure all the white chocolate is submerged beneath the cream. Let the mixture sit for a couple minutes.
  5. Zest 2 large lemons into the white chocolate / cream mixture, then juice those lemons and add 60g of fresh lemon juice to the mixture. If desired, add in a small drop of yellow gel food coloring. This ganache is naturally a light-yellow color, but I usually add in a bit of coloring to give it a brighter yellow color.
  6. Use an immersion blender or a spoon to mix the ganache until the mixture has come together and is smooth. Press a piece of plastic wrap flush against the ganache and place the bowl in the fridge to chill for about 4 hours. If you want to accelerate the cooling process, stir the ganache in 15-minute intervals.
  7. When you're ready to use this ganache, place it in a piping bag fit with a large round piping tip. It should be thick enough to scoop into the piping bag and hold its shape. If you made it in advance and it's really firm coming out of the fridge, let it sit at room temperature for about 30 minutes before using it. I love to fill my lemon macarons and lemon poppy seed cupcakes with this ganache, but the sky is the limit. Fill your favorite desserts and enjoy!

Notes

Note: The lemon zest does give this ganache a bit of texture, but it's worth it for the amount of flavor it adds!! If you need to make silky-smooth lemon ganache, I'd recommend omitting the lemon extract and adding 2 tsp of lemon extract.

Recipe Yield:

This recipe makes about 2 cups of ganache. This is enough to generously fill about 30 macarons. You can double or triple this recipe to fill more macarons if needed, but it will need more time to set.

For reference, I usually pipe my macarons with a diameter of 1 3/4 inches, so they're about the size of a standard macaron.

Tips for Making the Best Lemon Ganache

  • Make this lemon ganache before you make the dessert you want to fill it with. This will give it time to set.
  • Measure your ingredients with a kitchen scale. You really need to be precise with this recipe.
  • Use good quality white chocolate. It will make the ganache taste better and give it the best possible consistency.
  • Use heavy cream or heavy whipping cream, not milk or half and half. You need a high-fat percentage to allow the ganache to come together and have a smooth texture.
  • If possible, use an immersion blender to make sure your ganache turns out silky smooth!
  • If you notice bits of unmelted white chocolate in the ganache once it's combined, heat it in the microwave for another 15 seconds, let it rest for 30 seconds, then give it another stir. Repeat this process as needed until all the chocolate is melted and the ganache is smooth.
  • To make dairy-free lemon ganache, use coconut cream in place of the heavy cream in this recipe.

Making This Lemon Ganache in Advance & Storage Tips

This ganache be made up to a week in advance, and I usually make it the night before and store it in an airtight container or in a bowl sealed tightly with plastic wrap.

If you make it in advance and it's a little bit too firm to pipe, let it sit at room temperature for about 30 minutes to soften slightly.

Macarons filled with this ganache should mature for a few hours or overnight in the fridge before being eaten. This gives them time to develop the best texture and taste.

Refrigerate desserts filled with this ganache for up to 5 days in an airtight container.

Freeze desserts with this filling for up to a month in an airtight container.

Nutrition Information

Yield

32

Serving Size

1

Amount Per Serving Calories 65Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 5mgSodium 14mgCarbohydrates 8gFiber 0gSugar 7gProtein 1g

Judy

Saturday 2nd of December 2023

Hi, I would like to make this to fill macarons. I wonder if it would work using only lemon juice (replacing the cream with extra lemon juice) for the liquid, to make it extra lemony? Thanks for your advice, Judy

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AuntJoJo

Friday 5th of May 2023

This sounds wonderful! We love anything with lemon and I have been looking for a macaron recipe to try. I look forward to getting back home so I can make it.

FYI … under ‘Notes’ and again in your tips for substitutions, I believe there is an error in the last sentence. It lists removing the lemon extract and then adding lemon extract in its place. I assume this is meant to be the lemon zest and lemon juice. I copied the paragraph below for easy reference:

Note: The lemon zest does give this ganache a bit of texture, but it’s worth it for the amount of flavor it adds to this ganache!! If you need to make silky-smooth lemon ganache, I’d recommend omitting the lemon extract and adding 2 tsp of lemon extract.

Chelsweets

Monday 8th of May 2023

Yes let me know what you think of it!!

And good eye, thank you for letting me know! I just fixed it. I swear sometimes my brain thinks faster than my fingers can type. Haha happy baking!

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