Menu

Lemon Meringue Fudge!

*This post may contain affiliate links. Please see my disclosure for more details!*

Easy Condensed Milk Lemon Fudge with Crunchy & Sweet Meringue pieces, the BEST Lemon Meringue Fudge!

This recipe has been requested for so long now, I didn’t know where to start. However, it turned out SO MUCH BETTER THAN I IMAGINED.

I wasn’t really sure where to go with this one, which is why it took a few batches. I first of all tried a classic Fudge recipe, and it was delicious, but it melted the Meringues once they were put in. However, they were homemade meringues! I then tried the classic fudge, but with shop bought meringues, and it was good, but i just wasn’t really feeling it. I then of course went to my go-to Easy Cheats Fudge using White Chocolate (like my Mini Egg Fudge). I tried half with homemade Meringues, and Half with Shop Bought and I just much preferred the shop bought. They actually stayed solid, as they’re a lot ‘dryer’ than homemade meringues! Also, its easier.

I love all things Lemon… My Lemon Celebration Cake is one of my favourite cakes on my website. However, after the success of my No-Bake Lemon Meringue Cheesecake and my Lemon Meringue Cupcakes I knew another Lemon meringue recipe would go down well! Honestly, so yummy. I adore the lemon/white chocolate combination, it is bloomin’ delicious. I realise it can sound like a bit of an odd combination, but out of Dark, Milk, and White… Lemon goes much better with White.

I will admit that this wasn’t at all to my boyfriends taste.. He doesn’t like Lemon things at all really. He’s like a few of the things I have made him, but a majority of the time he is not a fan. Doesn’t help that he doesn’t like shop bought meringue either… however, passing this on to my Trusty Taste Testers proved a major hit. Yes, it would have looked better if it had been a bit more yellow, but ah well… its taste over looks right?! Haha enjoy!

Lemon Meringue Fudge!

Easy Condensed Milk Lemon Fudge with Crunchy & Sweet Meringue pieces, the BEST Lemon Meringue Fudge!
5 from 7 votes
Print Pin Rate
Category: Sweets
Type: Fudge
Keyword: Lemon
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 45 Pieces
Author: Jane's Patisserie

Ingredients

  • 397 g Condensed Milk (one tin)
  • 400 g White Chocolate
  • 2 tsp Lemon Extract
  • 125 g Icing Sugar
  • 6-8 Meringues (crushed)
  • Yellow Food Colouring (optional)

Instructions

  • Line a tin with parchment paper – I use a 7×10″ Brownie Tin as it makes a nice depth of fudge!
  • Put the White Chocolate, Condensed Milk, and Lemon Extract into a heavy based pan – melt on a low heat, stiring often so that the chocolate doesn’t catch on the bottom and burn and so that all the ingredients mix together well.
  • (If making your Fudge slightly more yellow, stir it in now!) Once melted, tip in the sifted icing sugar and combine well, it make take a bit of beating.
  • Pour in most of the crushed Meringues and quickly stir through – pour into the tin and smooth over the mixture. Sprinkle on the rest of the Meringues and press into the top of the fudge and store in the fridge for at least 3-4 hours to set, or overnight!
  • Once set – remove from the tin and cut into the squares (I cut 1″ squares) , return to the fridge for another couple of hours to finish setting – ENJOY!

Notes

  • This recipe will last better in the fridge for up to 2-3 weeks if it manages to last that long – you can also easily half or double the recipe, the setting times will just change slightly!
  • I used the box of meringues you can buy at a supermarket for this one – I know its SO easy to make your own Meringues at home, but the ones you can buy are crunchy and the perfect texture for this. You don’t want Meringues that are too soft!
  • I recommend something like THIS for the food colouring!
  • Using icing sugar is optional - but without I would use 100g more chocolate!
Nutrition Facts
Lemon Meringue Fudge!
Amount Per Serving
Calories 67 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 4mg1%
Sodium 19mg1%
Potassium 58mg2%
Carbohydrates 12g4%
Sugar 12g13%
Protein 1g2%
Vitamin A 25IU1%
Vitamin C 0.2mg0%
Calcium 43mg4%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Sweets Recipes on my Recipes Page!

You can find me on:
Instagram
Facebook
Pinterest
Twitter
Bloglovin’
Youtube

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

40 Comments

  • April
    September 23, 2020 at 9:34 am

    Hi Jane,
    Would you reccomend trying these with a biscuit base on crumbled on top?

    Reply
    • Jane's Patisserie
      September 24, 2020 at 9:20 am

      You certainly can do if you want!

    • April
      September 25, 2020 at 5:23 pm

      Thanks! Which way do you think would work better? If I go for a biscuit base I wonder if it will crumble too much?

    • Jane's Patisserie
      September 25, 2020 at 5:24 pm

      If you do a biscuit base like a cheesecake base it should be absolutely fine! x

    • April
      September 26, 2020 at 9:48 pm

      5 stars
      Jane,
      I made these today and have just tasted them – THEY ARE AMAZING!! Everyone loves them. The biscuit base worked perfectly as well, thank you so much for this recipe!

  • Richard
    July 25, 2020 at 5:48 pm

    5 stars
    Hello from a JP Newbie – just a quick question – if using food colouring – how much is recommended & is supermarket bought ones just as effective ?

    Thanks in advance
    Richard

    Reply
    • Jane's Patisserie
      July 25, 2020 at 8:49 pm

      Hey! So the reason I don’t recommend an amount is because it really can vary depending on what type – generally I really don’t recommend supermarket colours (especially the liquid bottles) but the dr Oetker gels can be alright for something like this! Ideally better ones are used, as you need to add so little!

    • Richard
      July 26, 2020 at 8:14 am

      Thanks for your fast reply – should have stated as well as being a Jane’s P newbie – I’ve never baked in my life before lock down hence food colour quantity question – DOH!! – Have completed a few of your bakes ( NYC cookies/ Millionaires Shortbread/Brownies ) with great results & praise from family & friends – WHO KNEW!!

      Thanks again and a BIG thumbs up for your videos and recipes.

    • Jane's Patisserie
      July 26, 2020 at 8:30 am

      Ah, that’s amazing! So glad everyone has enjoyed them!

  • Amy Bolstridge
    July 10, 2020 at 12:12 pm

    5 stars
    Made two batches of this, and it’s honestly incredible. It isn’t sickly at all and you have to be careful you don’t go and eat them all. Certainly will be making more again in the future, it’s delightful.

    Reply
  • Jen
    July 4, 2020 at 10:06 am

    Hi, I love your recipes! I tried making this but it turned out quite gooey after setting overnight..just wondering have I made an error along the way? Thanks.

    Reply
    • Jane's Patisserie
      July 4, 2020 at 7:04 pm

      Did you accidentally use evaporated milk? Lots of people have used these in place (due to lock down shortages) and they’re not the same thing. x

  • Catherine
    July 2, 2020 at 9:36 am

    Hi, loving your website – your recipes and photos are amazing. I really want to make your lemon meringue fudge but can’t get lemon extract at the moment, could I use the Jif lemon juice instead (the plastic lemon)

    Reply
    • Jane's Patisserie
      July 2, 2020 at 10:24 am

      Hey! Personally I think zest would be better than juice, as added liquid can make the fudge softer or you can’t add enough to get a strong enough flavour – but it’s worth a try! x

  • Sarah
    May 28, 2020 at 9:38 am

    5 stars
    Hi Jane, as said before this was incredible, I now want to add some more flavours and was thinking, could I turn the lemon extract to lime juice, omit the meringue and do green colouring to make lime fudge ? What do you think 😊
    Sarah

    Reply
    • Jane's Patisserie
      May 28, 2020 at 7:06 pm

      Hahah thank you again! So it may be best to add a mix of zest and juice, as you don’t want to add too much juice – but otherwise yes that should work well! X

  • Joanna
    May 23, 2020 at 10:29 pm

    Hi could I use a tin of coconut milk instead of condensed milk if I wanted to make a vegan fudge?
    Or do you have a vegan fudge recipe ?

    Reply
    • Jane's Patisserie
      May 24, 2020 at 1:32 pm

      Hey! So I haven’t tried vegan fudge with vegan white chocolate yet – it’s on my list to do! When I did a straight swap for me it was a little soft x

  • Sarah
    May 23, 2020 at 9:21 pm

    5 stars
    WOW this is absolutely amazing fudge, made this today and it’s absolutely incredible, thank you

    Reply
  • Karen
    May 3, 2020 at 8:04 pm

    5 stars
    Made this 🍋fudge over Easter to leave at neighbours’ doorsteps during lockdown. So easy to make, looks amazing, tastes delish and makes loads. Will definately be making these again😋

    Reply
  • Kim
    June 26, 2019 at 9:06 am

    Does this recipe freeze

    Reply
    • Jane's Patisserie
      June 26, 2019 at 9:06 am

      I would say probably not because of the meringues!

    • April
      February 4, 2020 at 6:13 pm

      Hi Jane,
      I absolutely love your recipes! I want to make these at Easter, and I would like to try them with a little biscuit base, but do you think this will work? Unsure as to whether it will just be too crumbly?

  • Kerri Howe
    February 3, 2019 at 11:06 pm

    Hi Jane would love to make some of your fudge in different flavours for my wedding favours. I’d like to wrap them individually in a royal blue/silver foil. Am thinking the lemon, rolo, and mint fudge recipes. Will This be possible to wrap and store out of fridge, or will they go sticky? Coz id like to put In favour boxes a few days before. Any suggestions or advice would be great. Thankyou Kerri x

    Reply
    • Jane's Patisserie
      February 4, 2019 at 9:09 am

      I would think that they would go sticky eventually to be honest as they’re not a classic fudge that can be kept at room temperature. The best thing to do honestly is to make the classic type (boiling with a sugar thermometer – have a look at my Easter Fudge) or add a lot more chocolate into these to make them firmer!

  • Hannah D
    December 15, 2018 at 11:37 am

    Can you advise if the condensed milk is sweetened or unsweetened?

    Reply
  • Hannah Williams
    November 20, 2018 at 2:43 pm

    5 stars
    Have made this several time with extra chocolate the second time so it would keep better out of the fridge! Amazing taste! And great recipes! I haven’t tried one yet that’s failed the taste test! Thank you!

    Reply
  • Ina Patience
    August 22, 2018 at 3:37 pm

    Hi Jane,
    This lemon fudge looks lovely and if it turns out well will add it to my list for our church bazaar. Could you give me an approx measurement as to what 6-8 meringues is. In Canada we don’t get meringues in the bake shops like you do in the UK. In fact I think we only get meringue shells (baskets) at strawberry time. Thank you.
    Look forward to browsing your web site after reading all these positive comments.

    Reply
    • Jane's Patisserie
      August 23, 2018 at 9:14 am

      Umm off the top of my head they don’t really have a weight (as meringues are so light). You could make a batch of mini meringues yourself and just add as many as you please? x

  • Liz
    November 20, 2017 at 3:48 pm

    This looks amazing! I’d love to make this as a gift, would it keep if not stored in the fridge?

    Reply
    • Jane's Patisserie
      November 22, 2017 at 10:35 am

      It really is designed for the fridge. However you could add in 200g more white chocolate to make it firmer, then it should be fine without the fridge.

  • Lucy
    March 25, 2017 at 9:20 am

    Your website is amazing!!!!! I can’t wait to try a recipie, only problem is I don’t know where to start as they all look great! Thank you!

    Reply
  • Cindy's Travel Diaries
    February 3, 2017 at 8:43 am

    Thank you for making me hungry all day 😉

    Reply
  • Nyah
    February 1, 2017 at 7:08 pm

    Wow! Those looks delicious. I also saw your peppermint truffles. Those look great, too. I’ll have to check out some of your other treats as well. Happy baking!

    Reply
  • Ellie Wilson
    February 1, 2017 at 9:11 am

    Hi Jane, I’ve just discovered your amazing recipes and absolutely love them! Can’t stop reading ‘just one more’ than I plan to make….anyway I wondered with this fudge whether you could use lemon zest instead of the flavouring? Thanks for brightening my morning! Ellie

    Reply
    • Jane's Patisserie
      February 1, 2017 at 8:16 pm

      You can of course – I just use extract as I always have it in the cupboard, and my fresh lemons had run out! I wouldn’t use the lemon juice though.

Leave a Reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.