Melt 1 pound white chocolate, 8 tablespoons unsalted butter, and 1/3 cup heavy cream together in a microwave-safe bowl on medium heat, stirring every 30 seconds until smooth.

Stir in a pinch of salt, 1 tablespoon fresh Meyer lemon juice, and 1 teaspoon grated lemon zest until well combined.

Refrigerate the mixture until firm.

Scoop out truffle centers using a small scoop or melon-baller and roll them into balls.

Chill the truffle centers again until firm.

Melt the remaining 1 pound of chopped white chocolate and coat the truffle centers by dipping them with a truffle fork or small spoon.

Let the truffles harden on a cooling rack.

Decorate the truffles if desired, such as spraying with edible gold decorating spray or dusting with luster dust.