Add the 3 bags of white chips to a large bowl.

Pour the hot cream over the chips and allow to sit for 5 minutes while they melt.

Stir until the cream is incorporated and the mixture is smooth. If lumps of unmelted chips remain, heat the mixture in the microwave in 15 second intervals, stirring after each until smooth.

Gently stir in the lemon extract, lemon zest and citric acid powder.

Cover the bowl and allow to chill in the refrigerator until slightly hardened. The time this takes can vary, 1 to 1 ½ hours, approximately. When the texture is right you should be able to press near the edges of the bowl and see your fingerprint in the indentation while the mixture at the center of the bowl will be a bit softer.

Drop the lemon mixture by rounded teaspoonful, on a parchment paper lined cookie sheet. The mixture should hold it's shape. If the scoops of lemon filling sink after placing them on the cookie sheet, put the bowl back in the refrigerator for a little longer.

Once the mixture has been portioned out, place the cookie sheet(s) into the refrigerator for about 15 minutes or until the lemon filling is easy to handle.

With your hands, roll each lump into a ball and place back onto the cookie sheet.

In a medium bowl melt the 3 bags of white chips in the microwave in 30 second intervals, stirring after each, until melted and smooth.

One at a time drop a truffle into the melted chips and, using a fork, stir to cover and remove the truffle from the bowl. Tap the fork handle on the side of the bowl a few times to remove the excess coating. Carefully place the truffle onto a parchment paper lined cookie sheet. Sprinkle with a pinch of the yellow sprinkles while the coating is still wet (it dries fast!).