Lemon Meringue Fudge
This Lemon Meringue Fudge brings together creamy lemon fudge, sweet marshmallow meringue-style topping, and a bright citrus tang—no oven, no candy thermometer, just an easy lemon dessert you can chill and slice.
Ingredients
- 3 cups white chocolate chips about 18 oz / 510 g; use good-quality chips that melt smoothly
- 14 oz can sweetened condensed milk about 396 g; do not substitute evaporated milk
- 4 tablespoons unsalted butter cut into pieces
- 1/3 cup fresh lemon juice about 2–3 lemons; fresh is best
- 2-3 teaspoons lemon zest finely grated; avoid the bitter white pith
- 1 teaspoon lemon extract optional but recommended for stronger flavor
- 1/4 teaspoon fine sea salt to balance sweetness and brighten flavor
- yellow gel food coloring a few drops, optional, for a soft lemon color
- 1 1/2 cups mini marshmallows
- 1 tablespoon butter for the marshmallow topping
- 1 teaspoon vanilla extract
- salt pinch, for the marshmallow topping
- lemon zest optional, extra, for sprinkling on top
- crushed graham crackers optional, for a pie crust-style garnish on top
- flaky sea salt optional, a tiny sprinkle on top to cut sweetness
Instructions
- Line an 8×8-inch baking pan with parchment paper, letting it hang over the sides to form a sling. Lightly grease the parchment with a small amount of butter or nonstick spray so the fudge releases cleanly.
- In a medium, heavy-bottomed saucepan, add the white chocolate chips, sweetened condensed milk, and 4 tablespoons unsalted butter. Set the heat to low and stir constantly until the chips are almost melted and the mixture looks thick and glossy. Keep the heat gentle to prevent the white chocolate from seizing.3 cups white chocolate chips, 14 oz can sweetened condensed milk, 4 tablespoons unsalted butter
- Remove the pan from the heat. Stir in the fresh lemon juice, lemon zest, lemon extract (if using), and 1/4 teaspoon fine sea salt. The mixture may thin slightly at first; keep stirring until everything is fully combined and smooth. Carefully taste a tiny bit and add a little more lemon juice if you prefer extra tang.1/3 cup fresh lemon juice, 2-3 teaspoons lemon zest, 1 teaspoon lemon extract, 1/4 teaspoon fine sea salt
- If desired, add a drop or two of yellow gel food coloring to the warm lemon fudge mixture. Stir well and add more gel, a drop at a time, until you reach a soft lemon color. A little gel color goes a long way, so start with a very small amount.yellow gel food coloring
- Scrape the lemon fudge mixture into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Set the pan aside at room temperature while you make the marshmallow topping. The fudge will start to thicken as it cools.
- In a clean saucepan (or wipe out the one you used), add the mini marshmallows, 1 tablespoon butter, vanilla extract, and a pinch of salt. Melt over low heat, stirring constantly, until the mixture is completely smooth, creamy, and fluffy, like a thick pourable marshmallow cream.1 1/2 cups mini marshmallows, 1 tablespoon butter, 1 teaspoon vanilla extract, salt
- Working fairly quickly while the marshmallow mixture is warm, pour or dollop it over the lemon fudge base. Use a knife or skewer to gently swirl the two layers together, creating a meringue-like pattern without overmixing. If using extra lemon zest, crushed graham crackers, or flaky sea salt, sprinkle them over the top now while everything is still soft.lemon zest, crushed graham crackers, flaky sea salt
- Cover the pan loosely with foil or a lid and transfer it to the refrigerator. Chill for at least 3–4 hours, or until the fudge is firm enough to cut cleanly. For the neatest slices, let it chill overnight.
- Use the parchment sling to lift the chilled fudge out of the pan onto a cutting board. With a sharp knife, cut into 1- to 1.5-inch squares, wiping the knife clean between cuts for tidy edges. Serve chilled or let the pieces sit at room temperature for 5–10 minutes for a softer, creamier bite.
Notes
Yield: About 25–36 small squares, depending on how you slice. Prep Time: 15–20 minutes active. Chill Time: 3–4 hours (or overnight). Total Time: About 3.5–4.5 hours, mostly hands-off.
Variations: For toasted meringue fudge, top the chilled fudge with a cooked egg-white meringue and toast lightly with a kitchen torch. For extra tangy lemon fudge, add an extra tablespoon of lemon juice and an extra teaspoon of zest. To keep it gluten-free, skip the graham cracker garnish or use certified gluten-free cookies. Try a lemon berry swirl by dotting raspberry or blueberry jam on top before swirling in the marshmallow layer, or a citrus medley by swapping half the lemon juice for lime or orange. For crunch, stir 1/2 cup crushed vanilla wafers or shortbread into the lemon fudge base.
Storage: Store in an airtight container in the refrigerator for up to 7–10 days, layering pieces with parchment. For longer storage, freeze for up to 2 months with parchment between layers. Thaw in the fridge for a few hours or overnight, or at room temperature for 20–30 minutes before serving.
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