Lemon Meringue Pie Fudge

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Lemon Meringue Pie Fudge | crazyforcrust.com | Fudge with crust! #fudge #lemon

When I was two, I fell on my face and killed my front tooth. It required a root canal (which is my first memory) and I then lived with a green front tooth until, oh, I think first grade.

I had braces twice, the second time having to have four adult  teeth pulled.

When I had my wisdom teeth pulled they were impacted, which caused me to lose 9 lbs in 3 days and if I remember correctly, I got an infection.

After Jordan was born I went to a new dentist who got his dental license from the Donald Duck school of dentistry. He was a quack if I ever saw one. But me, being in the throes of postpartum and needing my teeth cleaned in the 45 minutes until I needed to nurse, I ignored my instincts. This man’s “special beeping machine” told me I needed 5 cavities filled. I also needed a crown for a chipped tooth, which ended in a root canal that some cartoon character taught him to do. Shortly after this debacle, I went to the endodontist 3 times to re-do the just done root canal, and I have pain in that tooth to this day.

You could say I have dentist issues. I go…but it’s a stressful week before and a gut-wrenching 45 minutes of expecting them to tell me I have cavities, need teeth pulled, root canals, or Bugs Bunny and Tweety are going to show up in a lab coat and perform my exam.

So when my husband told me he was going back to the dentist to have an edge of his tooth fixed (it’s sharp) and told me he was only slightly nervous because they weren’t using novocain, I looked at him like he had two heads.

“Tell them to use the novocain,” I said.

“Well, no,” he replied. “It doesn’t need it. I had the guy check it when I was there to see if it would hurt and it didn’t. I want to avoid the extra 30 minutes it would take to get the shot.”

I’m sorry to my dear husband, but that last sentence was in a foreign language to me. He had the guy test it? What does that even mean?

I swear, if they offered the gas for a cleaning I would take it.

I don’t get this whole “let’s see if it hurts” mentality. NO DUDE. I don’t want it to hurt AT ALL. Give me drugs, and give them to me NOW.

So yeah, sometimes my husband and his manly bravado befuddles me.

What doesn’t befuddle me? Fudge with crust. I’ve done it before. I don’t know where this came to me, except that I had some lemon shortbread left over from the same shipment that brought me this addiction. When you have lemon shortbread, you must make crust.

The rest just followed, organically, I guess.

The topping was supposed to be an even layer on the top, like meringue on a pie. It didn’t work that way, so I swirled it and, you know what? I think I liked that better.

{I think fudge with crust is my new addiction. I loooooooooove it.}

Now, I know if eat too much of this I’ll have to go to hell the dentist. But that’s why I brush my teeth three times a day and ignore the chipped off crown that the dentist said was fine for a few months a year ago.

Fudge is waaaaaay better than a teeth cleaning. Plus, it’s soft. You can gum it before the novocain wears off.

Did you make this recipe?

Lemon Meringue Pie Fudge

This Lemon Meringue Pie Fudge is like lemon meringue pie in fudge form! It’s fudge with a crust!! Easy, fast, no cook – this is the perfect lemon fudge recipe.

Ingredients:

  • 1 1/2 cups cookie crumbs (shortbread, lemon shortbread, or lemon cookies – I used 1 package of lemon shortbread cookies)
  • 3 tablespoons butter, melted (see notes)
  • 4 cups (about 2 bags) white chocolate chips, 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

Directions:

  1. Mix cookie crumbs and butter and press into an 8×8 or 9×9 pan that has been coved with foil and sprayed with cooking spray. Bake at 350 degrees for 15 minutes. Let cool while you prepare filling.
  2. Place one cup of white chocolate chips in a small bowl. Set aside.
  3. Place remaining 3 cups of white chocolate chips in a medium saucepan. Add the sweetened condensed milk and heat over medium-low heat, stirring, until melted.
  4. While you are cooking the chips and SCM in the pan, place the bowl of chips in the microwave and heat, on 50% power, for about 1-2 minutes, stirring each 30 seconds.
  5. Once the chips and SCM in the pan have melted, remove from heat and stir in lemon extract, zest (if using), and food coloring. Pour over crust.
  6. Working quickly, stir fluff into the white chocolate chips you melted in the microwave. The chocolate will seize a little, but that’s okay. If needed, microwave an additional 15 seconds to help the mixture stir together. Drop chunks of the fluff mixture on top of the lemon fudge and use a knife or offset spatula to swirl into the top. Cool on counter for about 10-15 minutes and then chill until set. Slice and serve.

Notes:

I used lemon shortbread cookies with a high butter content. Therefore, I didn’t need very much butter to get them to bind together. If you use a cookie that isn’t as buttery, you may need an extra tablespoon or two of butter. When you mix the crumbs and butter, the mixture should press together easily in your hands. If it falls apart, add a little more butter.

Yes, I know there is no “real” lemon juice in this fudge. It’s very hard to mix liquid with white chocolate and not ruin it. I find that the lemon extract gives that LEMON flavor that is expected from a lemon dessert. Just adding lemon juice will not give this a lemon flavor.

All images and text ©. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.

Click here to see the complete list of Lemon Recipes!

Like Fudge? Check out these other great treats:

My Pinterest Fudge Board

Chocolate Fudge with Nutter Butter Crust

100 Grand Fudge

Red Velvet Fudge with a Pecan Sandy Crust by Something Swanky

Cinnabon Fudge by Shugary Sweets

 

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224 comments

  1. Such an awesome idea and completely adorable looking like mini pies. Can you do this with a graham cracker crust?

  2. I made this today.   The packages only held 1 and 1/2 cups.  What is up with that mallow stuff.  Never used it before.  

    • I’ve learned over the years that not all chocolate chip bags are created equal. Usually they say on the outside of the bag how many chips are in them, usually the 12 ounce ones are about 2 cups. I always buy extra just in case!

  3. My childhood dentist was a sadist. I actually bit him once because he wouldn’t stop when I gave him “the signal”. I wouldn’t apologize either. This fudge is so pretty and after this ice storm melts, I’m going to the grocery store! Thank you!

  4. Pingback: lemon meringue fudge

  5. Do the cookie crusts get soft and gooey after a little bit, or do they stay normal?

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  9. What is fluff in the cooking world?
    Thank you.

  10. I live in Switzerland. I have never heard of “spreadable marshmallows” either but thanks for telling me.

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  13. Before coming to this page, I was very excited over this recipe! The pictures look amazing, and lemon desserts are my weakness! However, after reading the actual recipe, I’m quite disappointed! Your pictures all show beautiful, fresh lemons, yet the recipe calls for lemon extract! Any lemon lover knows that there is absolutely no comparison between the taste of REAL lemon and other options! Can real lemon juice be used? If so, in what quantity? Thanks 😀

    • When I re-made this recipe for my book I added real lemon extract, but not juice. (Since it’s not what is shown here, I didn’t edit the recipe.) I still used extract because it will not taste very lemon without it and too much liquid will ruin the chocolate. You can try adding juice, but know that you run the risk of the white chocolate seizing and it won’t taste very lemony!

  14. Once made, how long will it last please. 

  15. I was wondering what type of lemon shortbread cookies you used.  I went to the store in full intention of creating these but got to the cookie aisle and was like… ut oh… which would be the best and what did she use?  LOL! 

    Thanks so much!

  16. Two of my favorite things combined! Looks amazing!

  17. My son made these for our county youth fair. (He was 10 and had to leave off the crust for the fudge category. He also had to use lemon oil as extract has alcohol). He won grand champion in his age group and a special candy award from Kilwins out of all the winners! My coworkers even paid him to make them some. Truly delicious fudge. Thanks for the recipe 🙂

  18. Oh yeah, your dentist story sounds like mine! It brought back memories and not good ones. Let’s just say I’m glad it’s all over and I hope I never have to go to him again. I just also found out my oral surgeon is still in business! I went to him in the 70’s. I almost wish we had sued him.
    Anyway, my mom loves fudge and she loves lemon so I will be making this. She will take it to work and give some to her boss whose wife died last year and then she will take it knitting and share it with the other ladies who go as everyone brings something to eat and share while they knit and chat. I hope you don’t have anymore dentist horror stories to tell us.

  19. This looks so yummy! We don’t have marshmallow fluff here in NZ either,but might try it with marshmallows,they’d melt in the hot mixture wouldn’t they? Thanks 🙂

  20. Thanks Dorothy,I’ve just subscribed to your website 🙂

  21. Hello

    I was wondering if this fudge can be made then frozen?

  22. Marshmallow fluff=marshmallow creme/cream in most places. If you want extra lemon flavor without adding liquid, try True Lemon crystallized lemon. It is put out by True Citrus Co. http://www.truecitrus.com  They also have lime and orange in crystal/powder form 😉

  23. This fudge is so amazingly delicious!! So is your pecan pie fudge.  I’ve made both and am wondering, do you have to refrigerate them or can they be stored at room temperature?  I wasnt sure with having the condensed milk in this one and the evaporated milk in the pecan pie one if that would make it so they need to be refrigerated.  Thanks!

  24. Do you think the fudge with the crust would survive a cross country mailing? I might leave off the crust. But if I use the shortbread as you suggested- that might help it?

    Your dentist story gives me chills. I almost dealt with not so much as a quack, but an older gentleman stuck in what I would assume is the 70’s dentistry. So he knew his stuff, but was soooooooo outdated I didn’t go back. Plus the rude receptionist kept telling me how horrible my insurance was and there were others that would be better. Thanks Lady! Luckily I found a good combo- older guy with a modern office and embrace technology, even laughed at my “I’ll bring my own rubber mallet” joke. *sigh* Reminds me I need to schedule my wisdom tooth extraction… but at least I have this fudge as a reward. (whimper) (sigh)

  25. I made this today and I had to tell you how it went. Everything went fine until the topping. We got a new microwave and 50% power is something we very rarely use so when I had to, and pressed what was supposed to be 50% all it did was beep. If I had known it wouldn’t do that and who would know when it’s in a box in the store and you very rarely use that setting, I would have returned it. The time keeps going from military/overseas time to American time on the clock, no matter how often I set it to American. I melted the chocolate and stirred in the Fluff. It seized up like you said it might so I stuck it in the microwave. Without the 50% power I had to guess and it totally didn’t get soft enough. Even with that, and it doesn’t look as pretty as yours does, mom says it’s very creamy, not to sweet, the crust is great and she loves it! Yeah! I’ll have to figure out another way to un-seize the chocolate and Fluff. Thanks for a great recipe!

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