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Lemon Meringue Pie Fudge on doily on cutting board with lemons behind

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.

Lemon Meringue Pie Fudge on parchment paper

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.}

Lemon Meringue Pie Fudge on doily on cutting board with lemons behind

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.

Lemon pie fudge slices on a white doily, with graphic image on the bottom left.

Lemon Meringue Pie Fudge

5 from 4 votes
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.
Prep Time 20 minutes
Cook Time 45 minutes
Setting Time 3 hours
Total Time 4 hours 5 minutes
Yield 36 servings
Serving Size 1 slice

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
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Instructions

  • Mix cookie crumbs and butter and press into an 8x8 or 9x9 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.
  • Place one cup of white chocolate chips in a small bowl. Set aside.
  • 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.
  • 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.
  • 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.
  • 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.

Recipe Nutrition

Serving: 1slice | Calories: 146kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 7mg | Sodium: 40mg | Potassium: 61mg | Fiber: 0.1g | Sugar: 14g | Vitamin A: 39IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 0.2mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Click here to see the complete list of Lemon Recipes!

Lemon Meringue Pie Fudge on doily on cutting board with lemons behind

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

Last Updated on May 12, 2020



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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207 Comments

  1. 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!

    1. I used a Walkers product I think, but I’m not sure if they make them any more. You can use any shortbread cookies! Walkers is the best though. 🙂

  2. 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 ?

    1. 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!

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

      1. Never heard of marshmallow fluff. Pretty sure we do not have it in Melbourne, Australia. What would you recommend as a substitute??

  4. 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!

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

    1. 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!

  6. =( This fudge looked amazing but I just made it and I think my lack of timing and inexperience got the best of me!! It isn’t lemon-y at all and my crust literally fell apart. It tastes great as a white chocolate fudge (with a hint of lemon) but next time I’ll have to figure out how to juice up the lemon factor X1000!

    1. Did you use extract Katie? That’s how I find it’s best to get the super lemon factor, without ruining the chocolate. This recipe is also in my book and I added a little lemon juice, but the extract is really where the flavor is!

      1. I actually used 2 tsp. of the extract. I think next time I will take your suggestion the lemon juice though as I am a lemon addict and need more tang! The lemon flavor was more obvious after I cut it and let it sit a tiny bit so it wasn’t stone cold. Made them for treats in the reception area where I work and they were a hit! Thanks!