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Place the white chocolate in a medium, heat-proof bowl. Set aside.
In a medium saucepan, combine the butter, cream, and lemon zest. Warm over medium heat until the butter melts. Stir until a few small bubbles appear around the edges, then remove the pan from the heat.
Immediately pour the cream mixture through a fine-mesh strainer over the chocolate. Stir once, leave it for 1-2 minutes, then whisk gently until the chocolate melts. Add 1 tablespoon of lemon juice and food coloring, if using, and mix until smooth. Cover and refrigerate until firm, about 1 to 2 hours.
Use a tablespoon scoop, or small spoon to scoop portions of the chilled ganache from the bowl. Roll between your hands to form a small ball. Then roll in the powdered sugar to coat.
Place the coated truffles onto a baking tray or plate and place in the fridge to chill for at least 30 minutes. Then serve and enjoy!