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Have we got a special treat for you today….this crazy-good, perfectly sweet and lemony Lemon Meringue Pie Fudge!
My blogging friend Dorothy from the blog Crazy for Crust has just published her very first cookbook, Dessert Mashups: Tasty Two-in-One Treats Including Sconuts, S’morescake, Chocolate Chip Cookie Pie and Many More, and we’re giving you a chance to win your very own copy! (SORRY – GIVEAWAY IS NOW CLOSED.)
We’re also sharing the recipe for this fantastic Lemon Meringue Pie Fudge which is just one of 52 inspiring recipes in this cookbook that will bring a whole new level of creativity to your baking. This cookbook includes two-in-one treats like Blueberry Muffin Waffles, Pumpkin Cheesecake French Toast, Mint Chip Truffles, Strawberry Pie Cupcakes…and so much more!
Dessert Mash-Ups is one of those cookbooks where you’ll have a difficult time deciding what to make first! As I looked through the cookbook – trying to decide which recipe to feature here on A Family Feast – I found myself saying, “Oooh – I’m going to make that one!”…”No – I’m going to make THAT one…” In fact, today’s Lemon Meringue Pie Fudge recipe is just one of three recipes from the book that I’ve already made and every single recipe is a winner. (Dorothy’s Death by Chocolate Brownie Cake and the Brownie Peppermint Bark are fantastic too!)
I had the pleasure of being introduced to the author, Dorothy Kern, a few years ago when I signed up for Online Blog Con. Dorothy was one of the original founders of that great online blogging conference and in addition to teaching me everything I know today about blogging, I also became an immediate fan of Dorothy’s blog! Every recipe I’ve tried of hers has been a delicious and well-instructed success – so I knew this cookbook would be equally as good!
Dessert Mash-Ups is a great cookbook to have in your own collection (just in time for holiday baking) and it would make a great gift for the foodie in your life!
Disclosure: Recipe reprinted with permission from Ulysses Press. This post contains affiliate links.
- For the Crust
- 1¾ cups shortbread cookie crumbs (I used most of a 10-ounce box of Lorna Doones)
- ¼ cup (½ stick) unsalted butter, melted
- For the Lemon Meringue 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 (plus additional zest for garnish if desired)
- 2 to 3 drop yellow food coloring (optional)
- 1 cup marshmallow fluff
- Preheat the oven to 350 degrees F and spray an 8×8-inch pan with cooking spray, or line with foil and spray with cooking spray for easy clean up. (I recommend using the foil liner so it’s easier to cut the finished fudge.)
- In a medium bowl, mix the cookie crumbs and melted butter, and press into the prepared pan. Bake for 10 minutes. Let cool while you prepare the filling.
- To Make the Lemon Meringue 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 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 fluff to the remaining fudge in the saucepan. Fold, being careful to not totally mix them together; you want swirls of fudge and fluff. Pour and spread over the fudge already in pan.
- Let cool to room temperature and then refrigerate to set. Slice into squares or triangles and serve. (We decided to garnish ours with some additional lemon zest.) Cover and store at room temperature or in the refrigerator. The fudge will keep for 3 to 4 days.
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