Lemon Ganache Recipe | Culinary

Glaze your favorite pastries and treats with this silky and fragrant lemon ganache, made with three simple ingredients.

Easy to prepare and such versatileA staple in any baker’s kitchen, ganache is used for filling, icing, frosting, dipping, and truffle preparation.

Classic ganache is one 1:1 mixture Chocolate and double/heavy cream, heated and whisked until smooth and glossy.

To prepare it, you can use dark, milk or white chocolate, and then add flavorings, extracts or liquors.

We made one for this lemon ganache recipe based on white chocolate Add ganache and flavor with it lemon extract. Simply!

We also added a few drops of yellow food coloring for a lighter, warmer shade of yellow. However, this is optional.

Follow the recipe below and we’ll show you how to make lemon ganache in three easy steps.

Once ready, you can use the ganache as a Lemon frosting For cakes and cupcakes or let set until thick icing and piping. Check out the FAQ section for more ideas!

And if you’re looking for more icing recipes, maybe with a healthier twist or dairy-free, check out these Applesauce Chocolate Frosting, Sugar-Free Frosting with Erythritol, and Passion Fruit Quark.

frequently asked Questions

How do you make lemon flavored ganache?

Use lemon extract to make lemon flavored ganache as this contains all the lemony flavor of the lemon zest without the bitterness.

As an alternative to lemon extract, you can use lemon peel. Be careful not to rub off the bitter white peel.

Lemon juice, on the other hand, is too bitter and you may need to add extra sugar to the ganache to compensate.

How long does it take for the lemon ganache to set?

Allow to cool at room temperature for 2 hours, until the lemon ganache is thick enough to glaze and drizzle over. Instead, allow up to 5-6 hours for spraying and spreading.

Cooling the ganache speeds up the setting time, but the icing may not cool evenly. To avoid this, stir it frequently.

What is lemon ganache used for?

Lemon ganache is extremely versatile and you can use it for:

• Glazing of sponge cakes, muffins and biscuits

• For filling layered cakes, tarts, pastries and crêpes

• Topping and icing for cakes, cupcakes, cheesecakes and brownies

• Pipe cupcakes on top

• For dipping treats, bars, biscuits, fruit and nuts

• Production of truffles and truffle fillings

Step 1

Finely chop the white chocolate and place in a heatproof bowl.

Place the bowl over a pot of boiling water, making sure the bottom of the bowl isn’t touching the water.

Fill in the double/strong cream.

step 2

Turn the heat to low and let the water simmer gently.

Using a spoon or spatula (not a whisk), stir the white chocolate very slowly until completely melted and incorporated into the cream.

step 3

Carefully remove the bowl from the stove.

Add the lemon extract and a few drops of yellow coloring (if using) to the ganache.

Now, using a whisk, stir the ganache until smooth, silky and shiny – about 1-2 minutes.

step 4

Your lemon ganache is ready!

You now have three ways to use it:

1. As a glaze

   Allow the ganache to cool at room temperature for 2 hours until slightly thick and pourable. Use it for drizzling, icing and frosting.
   

2. For spraying, filling and glazing

   Once the lemon ganache is completely cool, cover and allow to set in the fridge for about 2 hours, stirring every 20-30 minutes to ensure it sets evenly. Once thick and spoonable (1), use for piping, filling, or frosting cakes and cupcakes (2).
   

3. flogged

   Using a hand mixer, whip the cooled, thickened lemon ganache until light, fluffy, and mousse-like—similar to buttercream, 3-4 minutes. Use for piping, filling or icing cakes and cupcakes (3).

tips

• The standard ingredients make enough lemon ganache to glaze an 8 inch (20 cm) double layer cake or 12 medium cupcakes. For cupcakes, double the amount of ingredients so you have enough ganache to squirt.

• You can make the ganache ahead of time, cover tightly, and refrigerate for 3 days. To use, dilute slightly in a heatproof bowl set over a saucepan of simmering water. Alternatively, you can whip it up as described in step 4.