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This Lemon Meringue Pie Fudge is ridiculously light and creamy and packed with lemon flavour and meringue pieces atop a shortbread base.
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Lemon Meringue Pie Fudge

This Lemon Meringue Pie Fudge is ridiculously tasty and packed with lemon flavour and meringue pieces atop a shortbread base.
Prep Time 3 hours 30 minutes
Total Time 3 hours 30 minutes
Servings 48
Author Annie N

Ingredients

  • For the base:
  • 1 1/2 cups (180g) lemon cookies/biscuits/shortbread, crushed
  • 1/2 stick (56g) unsalted butter, melted and slightly cooled
  • For the fudge:
  • 14 oz (397g) can of condensed milk
  • 14 oz (397g) white chocolate, broken into small pieces
  • 2 tsp lemon extract, NOT essence or fake flavouring
  • 1 tbsp unsalted butter
  • A few drops of yellow food colouring, optional
  • 1 cup (45g) crushed meringue pieces; I used meringue swirls and crushed them
  • Extra meringue pieces for garnish, optional

Instructions

  • Spray an 8x8 inch square pan with cooking spray and then place a double layer of cling film into the pan, with overhang to make it easy to pull the fudge out. Spray the cling film with cooking spray too.
  • Place crushed cookies into a medium sized bowl and then pour the melted butter into the bowl. Mix until all of the cookie crumbs are coated in butter.
  • Tip the cookie crumbs into your prepare pan and press firmly into an even layer. I use the bottom of a measuring cup do this. Place in the fridge for 30-45 minutes.
  • Once chilled, place the condensed milk and white chocolate into a medium sized saucepan and place over a low heat, stirring frequently until all of the chocolate is melted and the mixture is smooth.
  • Add in the lemon extract, butter and yellow food colouring (if using) and stir until the butter is melted. Leave to cool in the pan for 10 minutes.
  • Tip in the crushed meringue pieces and fold in until all the meringue pieces are covered in the fudge mixture.
  • Tip the fudge mixture on top of your shortbread base and smooth into an even layer with the back of a spoon/spatula. Sprinkle the top with extra meringue pieces, if desired and leave to cool for 1 hour.
  • After the fudge has cooled, place in the fridge until set, around 2 hours. Once set, wiggle the cling film loose and lift out from the pan. Peel away the cling film from the fudge and place on a cutting board. 
  • Either cut into 24 squares, or cut into 4 strips and then cut diagonally across to create a piece of fudge that look like a slice of pie. You will end up with 48 pieces of fudge this way.
  • Lemon Meringue Pie Fudge will keep in an airtight container, in the fridge, for 4 days.