Infuse the Cream:
In a small saucepan, heat heavy cream and lemon zest over medium heat just until it begins to simmer. Remove from heat and let steep for 5–10 minutes. Strain out the zest if desired.

Make the Ganache:
Return the cream to low heat and add butter. Once melted, remove from heat and stir in white chocolate until smooth and melted.
Stir in lemon juice, vanilla extract (if using), and a pinch of salt. Mix until fully combined.

Chill:
Pour the mixture into a bowl and refrigerate for 2–3 hours, or until firm enough to scoop.

Form the Truffles:
Using a small scoop or spoon, form mixture into balls and place on a parchment-lined tray. Return to fridge for 10–15 minutes if too soft.

Coat:
Roll each truffle in powdered sugar, crushed graham crackers, or white chocolate shavings until fully coated.

Serve:
Store in the refrigerator until ready to serve. Enjoy chilled or slightly softened!