In a small saucepan, heat the heavy cream, condensed milk, and lemon zest over medium heat until it starts to simmer (do not boil). Remove from heat right away and then let the zest steep in the cream for 5 minutes for maximum flavor.

Strain the lemon zest out of the cream using a fine mesh sieve. It's ok if you can't get it all out.

Place the cream back on the stove over low flame and add the chopped white chocolate.

Add the butter, vanilla extract, and pinch of salt.

Stir right until the chocolate is melted then remove from the flame, and transfer the mixture to a clean, dry, heat proof bowl.

Wait until the mixture is cooled down and still slightly warm.

Gradually add the lemon juice, drop by drop. Whisking in slowly at the same time. Be sure you are dropping in a little, whisking it in gently, then adding again until you have incorporated all the lemon juice. Do not rush this step.

Stop mixing once everything is glossy, smooth, and incorporated.

Using a small cookie scoop or a teaspoon, scoop out small portions of the chilled mixture and roll them into balls with your hands. Place them on a parchment-lined baking sheet.

Roll the truffles in fine shredded coconut. For a thicker coating, roll them twice.