Prepare the base:
Crush the lemon Oreos into fine crumbs using a food processor. In a mixing bowl, beat the Oreo crumbs, cream cheese, and lemon zest together until fully combined and smooth, with no lumps of cream cheese remaining.

Shape and freeze:
Roll the mixture into 1 tablespoon-sized balls and place them on a prepared baking sheet. Freeze for at least 30 minutes or overnight to firm up.

Coat and decorate:
Melt the white and yellow candy melts according to package instructions. Dip each frozen truffle ball in the melted candy melts, tapping off excess coating, and return to the baking sheet. Place the remaining melted candy melts into a piping bag and drizzle over the coated truffles in a zigzag pattern.

Set and serve:
Refrigerate the coated truffles for 5 minutes to allow the coating to set before serving.

Serving Information:
Prep Time: 15 minutes (plus freezing)
Total Time: 45 minutes to overnight (including freezing)
Servings: about 36 truffles