- 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.