Zesty Lemon Meringue Pie Fudge


Zesty Lemon Meringue Pie Fudge


2 cups white chocolate chips

1 can (14 oz) sweetened condensed milk

1/4 cup lemon juice

Zest of 2 lemons

1 teaspoon vanilla extract

1/2 cup marshmallow fluff

1/2 cup crushed graham crackers

Pinch of salt


Line an 8x8 inch pan with parchment paper, leaving an overhang on the sides for easy removal.

In a medium saucepan, combine white chocolate chips and sweetened condensed milk. Heat over low heat, stirring constantly, until the chocolate is completely melted and the mixture is smooth.

Remove from heat and quickly stir in the lemon juice, lemon zest, and vanilla extract.

Fold in the marshmallow fluff until well combined.

Pour half of the fudge mixture into the prepared pan. Sprinkle the crushed graham crackers evenly over the top, then pour the remaining fudge mixture over the graham crackers. Use a knife or spatula to swirl the layers together slightly.

Refrigerate for at least 4 hours, or until set.

Using the parchment paper overhang, lift the fudge out of the pan and cut into squares.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 20 minutes

Kcal: 320 kcal | Servings: 16 servings

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