Lemon Meringue Pie Fudge

  • "Dessert Mashups: Tasty Two-in-One Treats Including Sconuts, S'morescake, Chocolate Chip Cookie Pie and Many More" by Dorothy Kern © Ulysses Press 2014. Reprinted with permission from Ulysses Press. All rights reserved.
Total Time:
6 hr 15 min
Prep:
5 min
Inactive Prep:
6 hr
Cook:
10 min
Yield:
36 pieces
Level:
Easy

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

    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.

    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.

    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.

    Notes

    Making fudge is one of those things that go really fast. Have all your ingredients ready to go near the stove. Get the lemon extract, food coloring, and lemon zest ready to add, and measure out your marshmallow cream before you begin melting the chocolate.

    Advertisement