Grate the zest from two large lemons into a small bowl. Chop the white chocolate into small, even pieces.

In a small saucepan, combine the heavy cream and lemon zest. Heat over medium-low until tiny bubbles form at the edge, then remove from heat and let steep for 10 minutes.

Pour the hot cream over the chopped white chocolate. Let sit for 1 minute to soften, then stir gently until the mixture is smooth and glossy.

Stir in the butter, lemon juice, vanilla, and salt until fully mixed. Adjust taste as needed.

Cover the bowl with plastic wrap and refrigerate for 1.5 to 2 hours until the ganache is firm but scoopable.

Use a small cookie scoop to portion the ganache. Lightly wet your hands and quickly roll each portion into a smooth ball.

Place the truffles on a tray lined with parchment paper.

Melt extra white chocolate to coat each truffle, or roll them in finely grated lemon zest or powdered sugar.

Chill the coated truffles for 20–30 minutes until set. Serve slightly cool for the best texture.