I learned how easy and simple it is to make Lemon Curd a couple months ago and I can’t seem to stop making it! This fudge has been on my mind for a few years now. Yes, years! I usually have this master list of fudge ideas (doesn’t everyone???) and Lemon Meringue Fudge was added back in 2011 when I first started blogging.
It feels good to be able to cross THAT off my list (even if it took two years to do so)! It feels REALLY good knowing how delicious this fudge tastes!
The creamy fudge base is filled with lemon zest, white chocolate, mini marshmallows and lemon curd. As if that’s not enough, I topped it with more lemon curd and some crushed graham crackers.
Fudge is easier to make than most people think. All you need is a bit of time on the stove, some chill time, and you’re done! It’s my go-to dessert any time of year, and so easy to adapt to different seasons and celebrations.
Plus, who doesn’t love seeing fudge on the dessert table? I think even those who don’t like chocolate will enjoy this lemon meringue fudge, thanks to the smooth creamy flavor of white chocolate. The crunchy graham cracker topping really makes the whole bite just perfection!
If you prefer to not make your lemon curd from scratch, that’s OK! Many grocery stores now sell it in the jam and jelly section. One jar should be just enough for you to make this recipe, but I encourage you to get two, to slather the rest on your morning toast.
This recipe truly tastes like a bite of lemon meringue pie! And you didn’t have to go to all the work of making an actual lemon meringue pie — win win!
I hope you give this recipe a try soon!
Lemon Meringue Fudge Recipe
- 1 Cup Granulated Sugar
- 0.75 cup Heavy Cream
- 0.75 cup Unsalted Butter
- dash Salt
- 2.5 cup White Chocolate Chips
- 7 oz Marshmallow Fluff
- 2 Lemon zested
- 2 tablespoon Lemon Curd
- 1.5 cup of miniature Marshmallow
- 1 cup Lemon Curd
- 1 cup Graham Cracker Crumbs
- In a large saucepan, melt butter with sugar, heavy cream and a pinch of salt. Cook and stir over medium heat until mixture begins to boil. Boil for 5 minutes, stirring continuously. Remove from heat.
- In a large bowl (for a stand mixer), add white chocolate morsels, marshmallow crème and lemon zest. Pour hot butter mixture over morsels and using the whisk attachment, beat until smooth (and chocolate has melted, about 1-2 minutes). Gently mix in lemon curd and mini marshmallows.
- Pour fudge into a 9-inch square baking dish lined with parchment paper. Chill in refrigerator for one hour. Top fudge with lemon curd and graham crackers. Chill for an additional 3 hours, until fudge has set completely.
- Cut into bite sized pieces and store in a covered container in the refrigerator. Serve cold and ENJOY!