Recipe courtesy of Dorothy Kern

Lemon Meringue Pie Fudge

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.
  • Level: Easy
  • Total: 6 hr 15 min
  • Prep: 5 min
  • Inactive: 6 hr
  • Cook: 10 min
  • Yield: 36 pieces
Share This Recipe

Ingredients

Crust 

1 3/4 cups shortbread cookie crumbs

1/4 cup (1/2 stick) unsalted butter, melted

Fudge:

3 cups white chocolate chips

1 (14-ounce) can fat-free sweetened condensed milk

1 teaspoon pure lemon extract

1 teaspoon grated lemon zest

2 to 3 drops yellow food coloring, optional

1 cup marshmallow cream, such as Fluff

Directions

  1. For the crust: Preheat the oven to 350 degrees F. Spray an 8-by-8-inch pan with cooking spray, or line with foil and spray with cooking spray for easy cleanup. 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. 
  2. For the fudge: Place the white chocolate chips in a medium saucepan. Add the sweetened condensed milk and warm over medium-low heat, stirring, until melted. 
  3. 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. 
  4. 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.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.