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Lemon Meringue Fudge Recipe

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3.9 from 11 reviews

  • Author: Sara
  • Total Time: 3 hours 30 minutes
  • Yield: 64 pieces

Description

This Lemon Meringue Fudge is a delightful twist on classic fudge, combining creamy white chocolate, tangy lemon curd, and fluffy marshmallows to create a rich, citrusy treat. Topped with graham cracker crumbs and chilled to perfection, it replicates the flavors of a lemon meringue pie in fudge form, making it perfect for parties or anytime you crave a sweet, tangy indulgence.

Ingredients

Fudge Base

  • 1 cup Granulated Sugar
  • 3/4 cup Heavy Cream
  • 3/4 cup Unsalted Butter
  • Dash of Salt
  • 2 1/2 cups White Chocolate Chips (11 oz bag)
  • 7 ounces Marshmallow Fluff (1 jar)
  • 2 Lemons (zested)
  • 2 Tablespoons Lemon Curd
  • 1 1/2 cup Miniature Marshmallows

Topping

  • 1 cup Lemon Curd
  • 1 cup Graham Cracker Crumbs

Instructions

  1. Prepare Lemon Curd. Make fresh lemon curd or use store-bought lemon curd or a thick lemon pie filling to add a vibrant citrus flavor to the fudge.
  2. Prepare Baking Dish. Line a 9-inch square baking dish with parchment paper. Use binder clips or clothespins to keep the parchment snug and in place for easy removal later.
  3. Mix White Chocolate Base. In a stand mixer bowl, combine the white chocolate chips, one jar (7 ounces) of marshmallow fluff, and lemon zest. Set this mixture aside for now.
  4. Melt and Boil Sugar Mixture. In a medium saucepan over medium heat, melt the butter along with the granulated sugar, heavy cream, and a pinch of salt. Stir constantly until the mixture comes to a boil.
  5. Boil Mixture. Allow the mixture to boil steadily for 5 minutes to achieve the right consistency, then remove from heat.
  6. Combine Hot Mixture with Chocolate. Pour the hot sugar-butter-cream mixture over the white chocolate mix in the stand mixer bowl. Using the whisk attachment, blend everything together until the mixture is smooth and fully combined, about one minute. Gently fold in 2 tablespoons of lemon curd and the miniature marshmallows.
  7. Spread Fudge. Pour and evenly spread the fudge mixture into the prepared baking dish lined with parchment paper.
  8. Add Toppings. Spoon and evenly spread the remaining lemon curd over the fudge, then sprinkle graham cracker crumbs on top to mimic a lemon meringue pie crust.
  9. Chill to Set. Refrigerate the fudge for at least 3 hours until it is firm and set completely.
  10. Serve. Once chilled and set, cut the fudge into bite-sized pieces. This fudge is best enjoyed chilled for maximum flavor and texture.

Notes

  • Using binder clips or clothespins on the parchment paper helps to securely line the pan and makes removal of the fudge easier.
  • Boiling the sugar mixture for 5 minutes is crucial to achieve the correct fudge texture.
  • You can prepare lemon curd ahead of time or use high-quality store-bought lemon curd or lemon pie filling.
  • For easier cleanup, ensure the fudge is completely chilled and set before cutting.
  • Store fudge refrigerated in an airtight container for up to one week.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://saraflavors.com/lemon-meringue-fudge-recipe/