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Lemon Meringue Pie Fudge
Lemon Meringue Pie Fudge
This image courtesy of crazyforcrust.com

When one of the best lemon dessert recipes combines with an easy fudge recipe, it makes for a pretty delicious and decadent dessert. Lemon Meringue Pie Fudge has the light and bright flavor of a lemon meringue pie and the incredibly creamy texture of fudge. It's the perfect dessert combination. This fudge consists of three delicious layers. The first layer is a simple crust made of cookie crumbs. Then, a sweet lemon fudge is poured on top of the crust before being topped off with another layer of lemon fudge that has a bit of marshmallow fluff mixed in. The marshmallow fluff makes the fudge a bit lighter, so it's the perfect stand-in for a meringue topping. Cut the fudge into little triangles before serving so that they look like little slices of pie!

Yields: 36 pieces

Preparation Time: 5 min

Chilling Time: 6 hr

Cooking Time: 10 min

Cooking Vessel Size: 8 x 8 Baking Pan

Ingredients
  • For the Crust
  • 1 3/4 cup shortbread cookie crumbs
  • 1/4 cup (1/2 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
  • 2 to 3 drops yellow food coloring (optional)
  • 1 cup marshmallow fluff
Instructions

Make the Crust

  1. Preheat the oven to 350F and spray an 8 x 8-inch pan with cooking spray or line with foil and spray with cooking spray for easy cleanup.
  2. 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.

Make the Lemon Meringue Fudge

  1. Place the white chocolate chips in a medium saucepan. Add the sweetened condensed milk and warm over medium-low heat, stirring, until melted.
  2. 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.
  3. 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

For more delicious recipes like this one, pick up a copy of Dorothy Kern's Dessert Mash-Ups today!

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Wow! These look amazing. I love the idea of doing a fudge that isn't chocolate.

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