Name: Lemon Meringue Pie Fudge
Prep time: 5 min
Cook time: 10 min
Ingredients: For the Crust:; 1 3/4 cup shortbread cookie crumbs; 1/2 cup (1/2 stick) unsalted butter, melted; __BLANK__; For the Lemon Meringue Fudge:; 3 cup white chocolate chips; 1 (14-ounce) can fat-free sweetened condensed milk; 1 teaspoon pure lemon extract; 1 teaspoon grated lemon zest; 2 to 3 drops yellow food coloring (optional); 1 cup marshmallow fluff

Lemon Meringue Pie Fudge

By: Recipe Excerpted from Dessert Mash-Ups (Ulysses Press, 2014) by Dorothy Kern

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Lemon Meringue Pie Fudge

By: Recipe Excerpted from Dessert Mash-Ups (Ulysses Press, 2014) by Dorothy Kern

When one of the best lemon dessert recipes combines with an easy fudge recipe, it makes for a pretty delicious and decadent dessert. Lemon Meringue Pie Fudge has the light and bright flavor of a lemon meringue pie and the incredibly creamy texture of fudge. It's the perfect dessert combination. This fudge consists of three delicious layers. The first layer is a simple crust made of cookie crumbs. Then, a sweet lemon fudge is poured on top of the crust before being topped off with another layer of lemon fudge that has a bit of marshmallow fluff mixed in. The marshmallow fluff makes the fudge a bit lighter, so it's the perfect stand-in for a meringue topping. Cut the fudge into little triangles before serving so that they look like little slices of pie!

We at our dessert recipes website are always on the hunt for new sweet treats to recommend to our readers who have a penchant for creating delicious desserts. If you enjoyed making Lemon Meringue Pie Fudge, we have a few more recipes up our sleeves that we think you'll love.

For those looking to elevate their dessert repertoire, we recommend trying out a classic French dessert - Tarte Tatin. This upside-down caramelized apple tart is a showstopper that will impress any guest. With its buttery pastry crust and gooey caramelized apples, it's a dessert that screams elegance and indulgence.

If you're a fan of citrusy desserts like Lemon Meringue Pie Fudge, then you'll definitely want to try making a key lime pie. The tangy and creamy filling paired with a buttery graham cracker crust is a refreshing and zesty treat that is perfect for warmer days or summer gatherings.

For those who want to challenge themselves in the kitchen, we suggest attempting to make a delicate and decadent tiramisu. This Italian dessert features layers of coffee-soaked ladyfingers and mascarpone cream, topped with a dusting of cocoa powder. It's a sophisticated dessert that is sure to impress your friends and family.

No matter what your skill level or occasion, we have a dessert recipe that will satisfy your sweet tooth and inspire you to get creative in the kitchen. Happy baking!

Makes36 Pieces

Preparation Time5 min

Chilling Time6 min

Cooking Time10 min

Cooking Vessel Size8 x 8-inch Baking Pan

Easy

Ingredients

For the Crust:
1 3/4 cup shortbread cookie crumbs
1/2 cup (1/2 stick) unsalted butter, melted
For the Lemon Meringue Fudge:
3 cups white chocolate chips
1 (14-ounce) can fat-free sweetened condensed milk
1 teaspoon pure lemon extract
1 teaspoon grated lemon zest
2 to 3 drops yellow food coloring (optional)
1 cup marshmallow fluff

Get more delicious springtime dessert recipes with our collection of the Top 10 Mother's Day Dessert Recipes

Instructions

To Make the Crust

Preheat the oven to 350F and spray an 8 x 8-inch pan with cooking spray or line with foil and spray with cooking spray for easy cleanup.
In a medium bowl, mix the cookie crumbs and melted butter, and press into the prepared pan. Bake for 10 minutes. Let cool while you prepare the filling.

To Make the Lemon Meringue Fudge

Place the white chocolate chips in a medium saucepan. Add the sweetened condensed milk and warm over medium-low heat, stirring, until melted.
Once the mixture in the pan has melted, remove from the heat and stir in the lemon extract, lemon zest, and food coloring, if using.
Pour two-thirds of the fudge over the crust and spread. Working quickly, add the marshmallow fluff to the remaining fudge in the saucepan.
Fold, being careful to not totally mix them together; you want swirls of fudge and fluff. Pour and spread over the fudge already in pan.
Let cool to room temperature and then refrigerate to set. Slice into squares or triangles and serve. Cover and store at room temperature or in the refrigerator. The fudge will for keep 3 to 4 days.