Making pie into fudge is one of my favorite mashups. Anytime I can add a crust to a recipe is a happy day! I love that this fudge has the elements of lemon meringue pie, but it's bite-size. Cutting my pie-inspired fudges into triangles for serving, to look like little slices of pie, is one of my favorite things to do.
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In a medium bowl, mix the cookie crumbs and melted butter. Press into the prepared pan. Bake for 10 minutes. Let cool while you prepare the filling.
Once the mixture in the pan has melted, remove it 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 cream to the remaining fudge in the saucepan. Fold, being careful to not totally mix them together; you want swirls of fudge and marshmallow. Pour and spread over the fudge already in the 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.