In a saucepan, melt the white chocolate, double cream and butter.
STEP ONE
STEP ONE
STEP TWO
Mix in the lemon zest and lemon extract. Pour into a shallow baking tin and leave to set in the fridge for 3-4 hours.
STEP TWO
STEP THREE
Once set, scrape out heaped teaspoonfuls of mixture.
Shape into balls.
STEP FOUR
Roll in icing sugar/powdered sugar.
STEP FIVE
Or coat in melted white chocolate!
STEP SIX