Eat, Sweet Things

Lemon Meringue Fudge

Lemon Meringue Fudge Recipe - Bitch, Peas!

I came across this fudge recipe while browsing on Pinterest. I have a serious love-LOVE relationship with Lemon Meringue Pie. “Lemon Meringue fudge? Get in my belly!” were my exact thoughts.

This recipe took about 30 minutes total to make. It’s so simple and tastes so good. Just the right amount of lemony goodness. It’s got a crust, which when making it I thought was a bit odd but I think completes the lemon meringue experience nicely. You could opt to not do the crust, but for the few minutes it takes to prep it (then 15 to bake it) it’s worth it!


What You’ll Need

  • 1 1/2 C biscuit crumbs. I used Arrowroot, for a stronger lemon flavour you could use a lemon shortbread.
  • 4 tbsp melted butter
  • 4 C white chocolate chips or melts – divided into 1 C and 3 C
  • 1 tin sweetened condensed milk
  • 1 t lemon extract
  • 1 C white marshmallows or 3/4 marshmallow fluff *
  • Optional: 1 t lemon zest
  • Optional: 2-3 drops yellow food coloring, if desired


  1. Mix biscuit crumbs and melted butter together. Use foil or baking paper to line your tin (8×8 inch is a good size, but use what you have) and press the biscuit mixture into your tin firmly.
  2. Bake at 180 degrees for 15 minutes. Cool it while you prepare the filling.
  3. Place 3 C of white chocolate and the tin of sweetened condensed milk in a medium saucepan. Heat over medium-low heat, stirring regularly, until melted.
  4. With the remaining 1 C of white chocolate chips, place in a medium bowl and put in microwave at 50% power until just melted, heating in 20 second increments.
  5. When the chocolate is nearly melted add the marshmallows to the bowl. Pop in the microwave for a further 20 seconds, or enough to soften the marshmallows. Stir to combine – the chocolate will harden when combined (if it gets too tough you can pop the mixture in them microwave for 10-15 seconds).
  6. Drop chunks of the chocolate marshmallow mixture on top of the fudge and use a knife or spoon to mix into the fudge.
  7. Cover and refrigerate for at least two hours
  8. Cut into pieces and Enjoy!

* Marshmallow fluff is hard to find in NZ, I had seen it before here but couldn’t find it in time to make this recipe so I used marshmallows and melted them with the white chocolate. It hardened quickly and (I imagine) gave more of a ‘rustic’ or less finished look to the fudge, but tasted damn good.

Easy Lemon Meringue Fudge Recipe - Bitch, Peas!

Lemon Meringue Fudge Recipe - Bitch, Peas!

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