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I have been seeing a lot of Lemon Meringue Pie pictures online recently and oh my goodness, do I have a taste for it!
Sadly, I don’t have all of the ingredients to make a pie but I have made the next best thing.. a Lemon Meringue Fudge!
This quick and easy Lemon Meringue Fudge recipe may sound like a bit of a strange combination but it has the loveliest lemon flavour and the meringue provides a nice bit of texture and sweetness (as if fudge needs any more sweetness but you know what I mean) which makes a nice, refreshing change to your richer tasting fudges!
Makes: 40+ pieces
Prep time: 5 mins
Cook time: 10 mins
Total time: 2 hours 15 mins (plus 2 hour rest time)
- 450g White chocolate
- 1 tin Condensed milk (397g)
- 2 tsp Lemon extract/essence
- 6-8 Meringues (preferably shop bought)
- Yellow food colouring
- Large saucepan
- Wooden spoon/Spatula
- 8″ Square baking tin
- Parchment paper
- Break your white chocolate into small pieces.
This will help it melt quicker and help avoid burning.
- Add the white chocolate and condensed milk to your saucepan and melt on a low to medium heat.
I have this on the lowest possible temperature but your hob may be different so adjust the heat accordingly!
But be careful, as white chocolate can burn easily so do keep it on the lower end and it should melt in 3-4 minutes.
- Once the chocolate and condensed milk has melted together, take your mix off the heat and allow to cool for a couple of minutes.
- Add 2 tsp lemon extract and continue stirring to mix the flavour through evenly.
If you want your fudge to have a more vibrant lemon yellow colour, then add a couple drops of yellow food colouring at this point.
You will want to add the colouring slowly as a little goes a long way! I add 1-2 tsp but you can always add more to reach your desired colour.
- Crush 6-8 shop bought meringues and you want to add around 2/3 of this into your fudge mix.
I like to use the shop bought packets of meringues as they are drier than those that are freshly made at home, which I find tends to hold its texture better when added to a mix and it’s just a whole lot easier and makes this recipe so much quicker!
- Add some parchment paper to your chosen tin.
I like to use an 8″ square baking tin which gives me quite thick pieces of fudge but you can opt for a larger tin if you prefer.
I also like to use parchment paper as it makes it a lot easier to remove the fudge from the tin once set but this step is optional!
- Add the fudge mix to your tin and smooth out as best you can.
This is when you add the final 1/3 of meringue to your mix.
Sprinkle on top and gently push down to make sure that it sticks to the mix and won’t fall off.
And if you want to add some lemon zest to the top of your fudge then do so now.
- Leave fudge to set at room temperature of refrigerate for a minimum of two hours.
I usually find that this sets best and offers a cleaner cut if left overnight!
Cut into 1″ squares.
Store in an airtight container.
This fudge should keep for 1-2 weeks at room temperature.
If refrigerated, fudge can last 2-3 weeks.
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