Lemon Meringue Fudge

Hey there, fellow sweet tooth! Strap in because this Lemon Meringue Fudge is about to turn your dessert world upside down. Imagine all the zesty goodness of a lemon meringue pie squished into a gorgeous little square of fudge. It’s tangy, creamy, and just sweet enough to justify eating it for breakfast. Why should you try it? Trust me, bring these squares to any party, and you’ll leave with more admirers than fudge—if you don’t eat it all first.

Let me tell you a little story about this beauty. My husband, who is a strict chocolate fancier, didn’t believe anything lemon could be better, but this fudge has become an absolute must in our household. Picture this: a cozy evening binge-watching whatever show we’re hooked on, with a platter of this fudge disappearing between us. It’s now our TV-watching staple. You know a recipe is pure gold when your partner, a sworn chocolate devotee, trades a square of his beloved for a piece of this lemony delight.

Why You’ll Love This Lemon Meringue Fudge

– It’s like a lemon meringue pie’s cooler, swankier cousin that wins every bake sale.
– No oven required, which means less mess and more time licking the spoon.
– Impresses even the crankiest of relatives—seriously, it’s like fudge magic.
– Perfect for killing those rainy day blues or celebrating everything from dog’s birthdays to job promotions.

How to Make It

Alright, grab your mixing bowl and let’s get started. You might spill a little sugar here — don’t worry, I do it every time. Melt some chocolate—white chocolate, because we’re rebels like that—in a bowl over boiling water. While that’s going, zest those lemons like you’re mad at them. Trust me, you want all that zesty goodness. Mix your sweetened condensed milk, zest, and a bit of lemon juice in until it’s as smooth as my toddler’s cheeks (but less sticky).

Pour it into a pan lined with parchment — sticky fudge is trouble. Leave it aside while you whip up a quick meringue, or not… because who has time for that? Let it chill in the fridge. The waiting part is hard — maybe watch an episode or ten of your favorite series while it sets.

Ingredient Notes

– White Chocolate: Melts smoother if you don’t rush it. Tried once — a lumpy disaster.
– Lemon Zest: Makes that tangy magic happen. No zest = no party.
– Sweetened Condensed Milk: Spoiler alert: it seals the deal. Never skimp on this. Trust me.

Recipe Steps: You must fill the “Recipe Steps” section with a clear, step-by-step version of the instructions. Do not leave it empty. Summarize the main actions from the ‘How to Make It’ section in concise steps. Each step should start with a verb and follow a numbered format.

What to Serve It With

Tips & Mistakes

Storage Tips

Stash these babies in the fridge if you have leftovers (big if), and they’ll last a solid week. If you sneak one straight from the fridge—totally acceptable—they’ll be like little squares of heaven, ready to brighten your mornings or nights.

Variations and Substitutions

Listen, this fudge is forgiving, but don’t skip the lemon zest if you can help it. Out of condensed milk? You can’t be… it’s an absolute must. Tried swapping white chocolate for dark once, and it wasn’t bad—it was just not right… So, go white with this one and stay true to the lemon dream.

Frequently Asked Questions

Lemon Meringue Fudge

This Lemon Meringue Fudge combines creamy, tangy lemon flavor with a fluffy, toasted meringue topping for a delightful dessert treat.

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups white sugar
• ▢ 0.75 cups evaporated milk
• ▢ 2 tablespoons unsalted butter cut into pieces
• ▢ 2 tablespoons lemon juice freshly squeezed
• ▢ 1 tablespoon lemon zest
• ▢ 1 cup marshmallows miniature
• ▢ 2 egg whites egg whites beaten to stiff peaks
• ▢ 0.5 cups powdered sugar

Instructions

Preparation Steps

• In a medium saucepan, combine sugar, evaporated milk, and butter. Bring to a boil over medium heat, stirring constantly.
• Reduce heat and simmer for 5 minutes, stirring occasionally until mixture thickens.
• Remove from heat and stir in lemon juice, lemon zest, and marshmallows until smooth.
• Pour mixture into a greased 8x8 inch pan and let cool slightly.
• In a clean bowl, beat egg whites until soft peaks form, gradually adding powdered sugar until stiff and glossy.
• Spread meringue over the fudge and use a kitchen torch or broiler to toast the top until golden brown.
• Let cool completely before cutting into squares and serving.

Notes

Store fudge in an airtight container at room temperature for up to 5 days. Perfect for summer gatherings and parties.