Directions:
Step 1
In a heatproof bowl, combine the white chocolate chips and unsalted butter.
Step 2
In a small saucepan, warm the heavy cream until it begins to simmer.
Step 3
Pour the hot cream over the chocolate and butter. Stir until completely melted and smooth.
Step 4
Add the grated lemon zest and lemon juice to the chocolate mixture. Stir until well combined.
Step 5
Gradually add the confectioner’s sugar, stirring until smooth.
Step 6
For a brighter color, add a couple of drops of yellow food coloring.
Step 7
Refrigerate the mixture for about 2 hours, or until firm enough to handle.
