This Lemon Meringue Pie Fudge is ridiculously light and creamy and packed with lemon flavour and meringue pieces atop a shortbread base; it’s definitely the most addictive Spring treat you’ll make!
Lemon Meringue Pie fudge, where have you been all my life! I can hardly put into words how delicious this is! And I bet you have all the ingredients ready to make it already!
I made sure to pack plenty of meringue into and on top of the fudge and 2 teaspoons of lemon extract to ensure you don’t miss that lemony goodness! I also added a few drops of yellow food colouring, which is an optional step, but I thought it made the fudge look more akin to an actual lemon meringue pie!
The only way I differed from an actual lemon meringue pie, was to use lemon shortbread cookies for the base rather than pastry. It made this recipe much quicker to make, much easier and also added a bit more lemon flavour to the overall dessert.
It’s lovely and light, not too sweet and the lemon is so fresh and zingy. The fudge itself is also velvety smooth and just melts in your mouth.
I made the fudge with white chocolate and condensed milks as the base, and then added in 1tbsp of butter for some richness and the lemon extract.
Once the mixture had cooled slightly, I folded in crushed up meringue swirls and poured it on top of the shortbread base. Then I waited for it to set before slicing it into small wedges and devouring far too many pieces…!
- 1½ cups (180g) lemon cookies/biscuits/shortbread, crushed
- ½ stick (56g) unsalted butter, melted and slightly cooled
- 14 oz (397g) can of condensed milk
- 14 oz (397g) white chocolate, broken into small pieces
- 2 tsp lemon extract, NOT essence or fake flavouring
- 1 tbsp unsalted butter
- A few drops of yellow food colouring, optional
- 1 cup (45g) crushed meringue pieces
- Extra meringue pieces for garnish, optional
- Spray an 8x8 inch square pan with cooking spray and then place a double layer of cling film into the pan, with overhang to make it easy to pull the fudge out. Spray the cling film with cooking spray too.
- Place crushed cookies into a medium sized bowl and then pour the melted butter into the bowl. Mix until all of the cookie crumbs are coated in butter.
- Tip the cookie crumbs into your prepare pan and press firmly into an even layer. I use the bottom of a measuring cup do this. Place in the fridge for 30-45 minutes.
- Once chilled, place the condensed milk and white chocolate into a medium sized saucepan and place over a low heat, stirring frequently until all of the chocolate is melted and the mixture is smooth.
- Add in the lemon extract, butter and yellow food colouring (if using) and stir until the butter is melted. Leave to cool in the pan for 10 minutes.
- Tip in the crushed meringue pieces and fold in until all the meringue pieces are covered in the fudge mixture.
- Tip the fudge mixture on top of your shortbread base and smooth into an even layer with the back of a spoon/spatula. Sprinkle the top with extra meringue pieces, if desired and leave to cool for 1 hour.
- After the fudge has cooled, place in the fridge until set, around 2 hours. Once set, wiggle the cling film loose and lift out from the pan. Peel away the cling film from the fudge and place on a cutting board.
- Either cut into 24 squares, or cut into 4 strips and then cut diagonally across to create a piece of fudge that look like a slice of pie. You will end up with 48 pieces of fudge this way.
- Lemon Meringue Pie Fudge will keep in an airtight container, in the fridge, for 4 days.