Recipe ~ Lemon Meringue Pie Fudge {Made with Real Lemons}

This post is titled "Lemon Meringue Pie Fudge {Made with Real Lemons}".  You may be saying to yourself, "Of course 'Real Lemons'.  Isn't that overstating the obvious?"  Alas, I have found that that is not always the case.  While looking for inspiration for a non-chocolate confection for my holiday candy boxes, I came across a delectable-looking photo of Lemon Meringue Pie Fudge online.  Perfect!  Well, almost.  It turns out that the recipe, as well as all the others I was able to find online call for all manner of lemon-flavored substances, except, of course, real lemon.  Determined to make Lemon Meringue Pie Fudge a part of my seasonal candy repertoire,  I dashed to the kitchen and concocted a sweet, tart, and melt-in-your mouth buttery recipe of my own.  Enjoy!

Lemon Meringue Pie Fudge
{Made with Real Lemons}

Active time: approx. 20 minutes
Chill time:  approx. 6 hours
Yield:  approx. 2 lbs. 

  • 6 Tablespoons butter
  • 2 packages Ghirardelli White Chocolate Chips (11 oz. ea)
  • 2/3 cup sweetened condensed milk
  • 3 cups mini marshmallows
  • zest of 2 lemons
  • Juice of 1 lemon (approx. 1/4 cup)
  • yellow food coloring (optional)*
  • 5 cups mini marshmallows
  • Confectioners (powdered) sugar for dusting

  1. Line a 9" square pan with foil, overhanging edges so that the fudge will be easy to pull out when finished.  Grease foil with non-stick baking spray.  Set aside.
  2. In a large saucepan, melt butter over low heat. 
  3. Add white chocolate chips, condensed milk, and lemon zest.  Cook over low heat, stirring constantly until chips have melted and mixture is smooth.  
  4. Remove pan from heat.  Stir in the 3 cups of mini marshmallows till melted and smooth.
  5. Return pan to low heat and stir in lemon juice and optional food coloring.   Cook, stirring constantly, over low heat until mixture is thoroughly combined.  
  6. Pour mixture into prepared pan and smooth with a silicone spatula or small offset spatula.  Set aside and allow to cool to room temperature for an hour.
  7. In a medium saucepan, over low heat, melt the remaining 6 cups mini marshmallows.  Stir constantly.  It will look like a sticky mess for quite a while, but will eventually become smooth.  Remove from heat, and with a silicone spatula sprayed with nonstick cooking spray, spread the melted marshmallow evenly over the top of the lemon fudge.  It can be pretty sticky and may pull up a bit of the fudge, but that's okay. Tap the pan on the counter and gently shake to help level the marshmallow.
  8. Chill fudge in refrigerator for 5 hours.  
  9. Remove from pan by pulling up the overhanging foil.  Dust the top of the fudge with confectioners (powdered) sugar.  Then, flip fudge over on to a cutting board and peel off the foil.  With the marshmallow side down, gently cut the fudge into squares (Do not try cutting with the marshmallow side up).  
  10. Flip pieces back over so that marshmallow side is up, and finish by dusting with more confectioners sugar.
   * To achieve the color of yellow seen in the photos, I replaced 2 ounces of the Ghirardelli white chocolate chips with 2 ounces of Wilton Candy Melts in Yellow.

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