If you’ve ever dreamed of the perfect blend of tangy lemon and creamy sweetness, then you are in for a treat with this Lemon Meringue Pie Fudge. This decadent fudge takes the classic flavors of the beloved dessert and transforms them into a delightful, bite-sized treat that is perfect for any occasion. With a base of zesty lemon shortbread cookies and a luscious white chocolate and marshmallow mixture, this fudge is sure to be a hit at your next gathering. It’s easy to make and even easier to eat!

Why Cooks Rave About It

The charm of Lemon Meringue Pie Fudge lies in its ability to deliver the refreshing and bright flavors of lemon meringue pie without the fuss of baking a whole pie. The combination of creamy white chocolate with the tang of lemon and the fluffy marshmallow texture creates a symphony of flavors that dance on your palate. Home cooks and dessert lovers alike appreciate the simplicity of the recipe, which allows for a perfect balance of sweet and tart. Plus, it’s a fantastic way to use up leftover cookies or impress your friends without spending hours in the kitchen.

What Goes Into Lemon Meringue Pie Fudge

1 1/2 cups cookie crumbs (shortbread, lemon shortbread, or lemon cookies – I used 1 package of lemon shortbread cookies)
3 tablespoons butter (melted)
4 cups white chocolate chips (about 2 bags, divided)
1 can (14 ounces) sweetened condensed milk
1 teaspoon pure lemon extract
Optional: for more punch of lemon, add about 1/2-1 teaspoon lemon zest
2-3 drops yellow food coloring (if desired)
3/4 cup marshmallow fluff

Tools of the Trade

9×9 inch baking pan – for setting the fudge.
Mixing bowl – to combine your cookie crumbs and butter.
Double boiler or microwave – for melting the chocolate.
Spatula – for mixing and spreading the fudge.
Measuring cups and spoons – for accurate ingredient measurements.

Stepwise Method: Lemon Meringue Pie Fudge

Step 1: Prepare the Base

In a mixing bowl, combine the cookie crumbs and melted butter. Stir until the crumbs are fully coated and the mixture resembles wet sand. Press this mixture firmly into the bottom of a greased 9×9 inch baking pan to form an even layer.

Step 2: Melt the White Chocolate

In a double boiler or microwave-safe bowl, melt 2 cups of white chocolate chips along with the sweetened condensed milk, stirring frequently until smooth and well combined. If using a microwave, do so in 30-second intervals to avoid burning the chocolate.

Step 3: Flavor it Up

Remove the melted mixture from heat. Stir in the pure lemon extract, and for an extra zest, add the optional lemon zest. If you want to make the fudge visually appealing, add the yellow food coloring at this stage and mix until evenly distributed.

Step 4: Add Marshmallow Fluff

Gently fold in the marshmallow fluff until fully incorporated, creating a creamy and fluffy texture.

Step 5: Combine and Pour

Pour the fudge mixture over the prepared cookie crumb base in the baking pan. Use a spatula to spread it evenly and smooth the top.

Step 6: Chill

Sprinkle the remaining 2 cups of white chocolate chips on top, pressing them gently into the fudge. Refrigerate for at least 3-4 hours or until completely set.

Step 7: Cut and Serve

Once set, remove the fudge from the pan and cut it into squares. Serve chilled or at room temperature for a delightful treat!

Warm & Cool Weather Spins

Warm Weather: Serve the fudge with a dollop of whipped cream and a slice of fresh lemon for a refreshing dessert.
Cool Weather: Pair the fudge with a warm cup of tea or coffee for a cozy afternoon treat.

Slip-Ups to Skip

Don’t rush the melting process of the chocolate; it can easily seize up if overheated.
Make sure the cookie crumb base is packed tightly; otherwise, it may crumble when cutting the fudge.
Skip using low-quality chocolate chips; they can affect the overall taste and texture of your fudge.

Storing, Freezing & Reheating

Store any leftover Lemon Meringue Pie Fudge in an airtight container in the refrigerator for up to two weeks. For longer storage, you can freeze the fudge by wrapping it tightly in plastic wrap and placing it in a freezer-safe container. When you’re ready to enjoy it, let it thaw in the refrigerator overnight. Reheating is not necessary; simply enjoy it chilled or at room temperature.

Your Questions, Answered

Can I use other types of cookies for the base?

Absolutely! While lemon shortbread cookies provide a delightful flavor, you can experiment with other cookies like graham crackers or even classic shortbread for a different twist.

How can I make this fudge more lemony?

To enhance the lemon flavor, you can increase the amount of lemon extract or add a bit more lemon zest to the mixture. Adjusting these ingredients to your taste will give you that extra zing!

What can I do if my fudge doesn’t set properly?

If your fudge doesn’t set properly, it might be due to the chocolate not being melted correctly or not enough refrigeration time. You can remelt the fudge and add a bit more white chocolate to help firm it up, then pour it back into the pan and let it chill again.

Can I make this fudge vegan?

Yes! To make a vegan version, substitute the white chocolate chips with dairy-free chocolate chips and use a plant-based butter alternative. Ensure the marshmallow fluff is also vegan, as some brands contain gelatin.

Because You Liked This

Key Lime Shortbread Bars Recipe – For another citrus treat.
Buckeye Fudge – If you enjoy chocolate and peanut butter.
Vanilla Trifle – A layered dessert that’s perfect for gatherings.

Final Thoughts

This Lemon Meringue Pie Fudge is a delightful way to celebrate the classic flavors of lemon meringue pie in a new form. The combination of creamy, sweet, and zesty notes will leave you and your guests wanting more. Whether you serve it at a summer barbecue or a winter holiday gathering, it is sure to impress. Enjoy making this treat, and don’t forget to share it with friends and family – if you can resist the temptation to eat it all yourself!