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Easy condensed milk lemon fudge with crunchy & sweet meringue pieces, the BEST lemon meringue fudge!

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.

Lemon meringue to me is such an iconic and classic flavour that is famous all over the world, and it’s even more fun to try and bake with it in other ways compared to the classic lemon meringue pie. I wanted to create a recipe that is sweet, lemony, and utterly scrumptious so here is the lemon meringue fudge.

Condensed milk fudge 

So, condensed milk fudge is SO GOOD. Condensed milk fudge is classically just two ingredients. You mix a tin of condensed milk with either dark chocolate, milk chocolate or white chocolate. The ratios vary slightly amongst the chocolates, but it technically is only those two recipes. 

So if you wanted to make a dark chocolate fudge, you would use one tin of condensed milk with 400g of dark chocolate. A milk chocolate fudge would typically be one tin of condensed milk mixed with 500g of milk chocolate, and then for white chocolate fudge it’s one tin of condensed milk for 600g of white chocolate. Mostly, you’ll find my recipes stick to this across my blog, including this recipe. 

Classic fudge

On the other hand, compared to a condensed milk fudge like this, you have a classic fudge recipe. My oreo fudge recipe is a classic style of fudge in which you need to use more ingredients and also use a sugar thermometer to guarantee a set.

You mix sugar, cream, and syrup together and you have to boil them to ‘soft boil’ temperature which is 116ºc, and if you have a sugar thermometer this is easy, but without it is quite hard to get it right. Therefore, even though I love a classic fudge recipe and love the process, a lot of fudge recipes on my blog are easier and use condensed milk. I always want my recipes to be accessible for people, and the condensed milk method is much easier.  

Lemon meringue fudge 

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 just think the sharpness and zesty flavour of lemon goes so well with the sweetness of white chocolate. 

My lemon curd muffins are a recent recipe but they are glorious. I cut through the sharpness of these with white chocolate chips and they were wonderful. The same goes for my lemon meringue blondies – white chocolate chips work SO WELL.

For this recipe, I found it best to stick to my white chocolate and condensed milk ratio as mentioned above, and then flavour it with some lemon extract. Lemon extract is much easier to use compared to actual lemons with zest or juice as the extract won’t cause a problem with the fudge setting.

I decided to make the fudge itself a bit more yellow by using some yellow food colouring as I really wanted to show the lemon flavour by just looking at it, but using a food colouring is entirely optional of course. I would recommend a good quality food colouring however as supermarket colours may cause your fudge to split.  


So when it comes to the meringues for the fudge, you can do a few things. You can make your own meringue kisses if you want, and then crush these into the fudge, or you can use a shop bought meringue of sorts.

Typically it’s quite hard to put a weight on the meringue you should use, but generally all supermarket nests are a similar size, so I usually suggest adding 6-8 nests. You can of course add much less, or more… this recipe is adaptable to what you like with the meringue.  

Tips & Tricks 

  • This recipe will last for 2-3 weeks in the fridge or at room temperature
  • You can freeze this fudge for 3+ months 
  • I recommend using this yellow food colouring 
  • Recipe was updated in 2021, original recipe was:
    • 397g condensed milK
    • 400g white chocolate
    • 2 tsp lemon extract
    • 125g icing sugar
    • 6-8 meringues
    • Yellow food colouring

Lemon Meringue Fudge!

Easy condensed milk lemon fudge with crunchy & sweet meringue pieces, the BEST lemon meringue fudge!
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Category: Sweets
Type: Fudge
Keyword: Lemon
Prep Time: 10 minutes
Cook Time: 10 minutes
Setting time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 30 Pieces
Author: Jane's Patisserie


  • 397 g condensed milk (one tin)
  • 600 g white chocolate
  • 2 tsp lemon extract
  • 6-8 meringues (crushed)
  • yellow food colouring (optional)


  • Line a tin with parchment paper – I use a 7×10″ or 9x9" 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 with food colouring, stir it in now!)
  • 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!


  • This recipe will last for 2-3 weeks in the fridge or at room temperature
  • You can freeze this fudge for 3+ months 
  • I recommend using this yellow food colouring 
  • Recipe was updated in 2021, original recipe was:
    • 397g condensed milK
    • 400g white chocolate
    • 2 tsp lemon extract
    • 125g icing sugar
    • 6-8 meringues
    • Yellow food colouring


Find my other recipes on my recipes page!

You can find me on:

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.


  1. Richard on May 20, 2024 at 9:45 pm

    May I ask , do they hold at room temperature or do they need to be kept chilled until eaten?

    • Jane's Patisserie on May 25, 2024 at 9:31 am

      On a super hot day they may become sticky at room temperature, but cooler days should be fine. Generally, I just keep them in the fridge though x

  2. Ellie on October 24, 2023 at 6:49 pm

    Hi Jane, strange question, I want to make some Christmas themed fudge and I’ve got a silicone mould… would it work if I did them individually or does it need to be in the tin altogether to set? X

  3. Judith Reeves on August 1, 2023 at 9:21 am

    I really want to try this but my husband struggles with how sweet all recipes are. When I bake I automatically reduce the amount of sugar in the recipe. Would this work ok if I left out the meringues?

    • Claudine on December 3, 2023 at 12:50 pm

      I leave them out and add freeze dried raspberries! 😋

  4. Joanne White on July 10, 2023 at 6:35 pm

    With the lemon meringue fudge, is it possible to use fresh lemon juice in place of extract please?

    • Jane's Patisserie on July 18, 2023 at 2:07 pm

      Annoyingly to add enough to get a strong enough flavour you will likely cause it to not set properly x

  5. Sue Sadler on March 1, 2022 at 11:57 am

    5 stars
    Hi Jane – thank you for the lemon meringue fudge recipe – so easy and tastes so good! Instead of plain icing sugar I used 125g of Sugar and Crumbs lemon drizzle flavoured icing sugar – it added an extra zingyness to the fudge!

  6. Paula on July 28, 2021 at 6:38 pm

    Do you think you could use this as a filling in your cookie pie?

  7. Donna Cotterill on April 27, 2021 at 4:03 pm

    5 stars
    Who knew fudge could be better than buying it at a fancy shop? Well I I do now! What fab fudge recipes, not just this one either, I’ve made about 4 of yours so far, all just as delicious as the other! Never buying it again, well, unless it’s directly from you! Xx

  8. Gemma on November 4, 2020 at 11:04 am

    Hi Jane what Lemon extract would you use?

  9. April on September 23, 2020 at 9:34 am

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

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

      You certainly can do if you want!

    • April on 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 on September 25, 2020 at 5:24 pm

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

    • April on September 26, 2020 at 9:48 pm

      5 stars
      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!

  10. Richard on 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

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

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

    • Lisa Tur on August 13, 2021 at 7:20 pm

      5 stars
      OMG. This was so easy to make and very easy to eat, certainly won’t be lasting very long – yum yum

      First time making fudge, won’t be last!

    • Jane's Patisserie on August 16, 2021 at 12:37 pm

      Hey! Ahh yayyyy I am so glad you loved making it and eating it, enjoy! x

  11. Amy Bolstridge on 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.

  12. Jen on 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.

    • Jane's Patisserie on 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

  13. Catherine on 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)

    • Jane's Patisserie on 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

  14. Sarah on 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 😊

    • Jane's Patisserie on 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

  15. Joanna on 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 ?

    • Jane's Patisserie on 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

  16. Sarah on 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

  17. Karen on 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😋

  18. Kim on June 26, 2019 at 9:06 am

    Does this recipe freeze

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

      I would say probably not because of the meringues!

    • April on 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?

  19. Kerri Howe on 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

    • Jane's Patisserie on 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!

  20. Hannah D on December 15, 2018 at 11:37 am

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

  21. Hannah Williams on 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!

    • sarah on September 22, 2022 at 7:14 pm

      Did it keep well out of fridge with extra choc in? If so did you add 1 or 2 extra bars white choc in? Thanks!

  22. Ina Patience on 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.

    • Jane's Patisserie on 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

  23. Liz on 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?

    • Jane's Patisserie on 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.

  24. Lucy on 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!

  25. Cindy's Travel Diaries on February 3, 2017 at 8:43 am

    Thank you for making me hungry all day 😉

  26. Nyah on 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!

    • Jane's Patisserie on February 1, 2017 at 8:18 pm

      Awh thank you! Two of my favourites!

  27. Ellie Wilson on 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

    • Jane's Patisserie on 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.

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