1In a double boiler, melt the first ingredient. Add the lemon curd and mix well.
Place pan with mixture in the freezer to chill for 3 hours.
2Remove from freezer and shape into truffle balls.
Dust powdered sugar over your hands to stop the truffles melting around the edges. Put the balls on a baking tray covered with parchment paper.
3Return tray to the freezer for 1 hour.
After 30 minutes, melt the white chocolate chips in a double boiler.
4Let the melted chips sit for about 20 minutes to reach room temperature (this give the truffles a thicker coating).
Don't let the chocolate get to thick or you will have to heat it again. Using 2 spoons roll truffles quickly in the chocolate and remove and place on tray. When finished -chill to set.
Arrange on serving dish and keep leftovers refrigerated when not using.