This zingy lemon ganache is so easy to make. White chocolate combined with lemon juice makes a delicious citrus filling for all sorts of cakes and macarons. This ganache makes a great alternative to lemon curd for those times that you need a touch of lemon without the moisture.
I used to believe that you must at all costs keep water away from chocolate. I wrongly believed this was because chocolate (being oil based) would never properly mix with something that was water based. It was just science. But you know what, I was so wrong.
You can in fact mix chocolate with a water based liquid without it curdling. There’s even such a thing as water ganache. Today though, we’re making lemon ganache.
How to use lemon ganache?
Have you ever gone to add lemon curd to a tart, macaron, cake etc. but found it’s just too runny. There’s nothing more frustrating then having your hard earned baking work spoiled and soggy by a runny filling last minute. Lemon ganache makes a great alternative to lemon curd in these situations, as it’s still lemony fresh, but has a much creamier less “wet” consistency. Here’s a couple of my favorite ways to use this ganache:
- No bake lemon cheesecake: Whip the ganache together with some cream cheese, confectioner’s sugar and cream to make an easy no bake cheesecake packed with lemony flavor.
- Whipped Ganache Cupcake topping: Use your electric mixer to whip the ganache and pipe it on top of cupcakes. My personal favorite is topping banana cupcakes with whipped lemon ganache. The sweetness of the banana and lemon sourness balance each other out perfectly.
- Macaron Filling: Adding fruit curds and jams to macarons can be problematic, as the moisture from the filling can quickly make the macaron cookies too soft, not to mention that jams and curds are just too slippery to hold the macaron cookies together. Lemon ganache on the other hand will not make your macarons prematurely soggy, and has the strength to maintain the structural integrity of your macarons.
This lemon ganache is just so simple, you’ll need only 2 ingredients.
- Lemon Juice: Freshly squeezed, please. With such a simple recipe you really will taste the difference if you choose quality ingredients. So for this reason I highly recommend using freshly squeezed lemon juice.
- White Chocolate: use real white chocolate for this recipe. By this I mean, look for a white chocolate that contains cocoa butter. This will give your ganache has a rich creamy flavor, and ensure that the chocolate melts and easily combines with the lemon juice.
How to make lemon ganache
As promised, this recipe is so quick and easy, simply:
- Heat the chocolate and lemon juice in a microwave safe plastic bowl until the chocolate melts.
- Stir the mixture until the lemon juice and white chocolate combine.
Top Tip: Always use a microwave safe plastic bowl (instead of a glass/ceramic bowl) when heating chocolate in the microwave. Reason is that glass and ceramic will heat up in the microwave, which may cause you to accidentally overheat the chocolate. This in turn would cause the chocolate to burn and the ganache to curdle.
A plastic bowl will not heat up in the microwave the same way a glass or ceramic bowl would, making it easier for you to control the amount and pace which the chocolate heats up.
Make this ganache your way
This recipe yields a ganache that is soft and spreadable at room temperature and firms up in the fridge (to a scoopable consistency). To adjust the consistency of the ganache, you can either add a little more chocolate (for a firmer consistency) or cream (for a softer ganache).
If you love this lemon ganache recipes, check out some similar ones on my site:
- 150 grams white chocolate
- 50 grams lemon juice
- Place the white chocolate into a plastic microwave safe bowl and pour the lemon juice over the top.
- Put the bowl in the microwave and heat for 20 seconds (at 1000W).
- Remove the bowl from the microwave and give the mixture a good stir to help melt the chocolate. As the chocolate melts it should combine with the lemon juice and make a smooth ganache.
- If the chocolate has not yet fully melted, or you are finding it hard to mix it into the lemon juice, return the bowl to the microwave and heat for a further 10 seconds, then stir again.