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Lemon Meringue Fudge

Many people are under the impression that making fudge is hard, and if you’re doing it from scratch using butter and sugar because you have to keep an eye on the temperature and you have to worry about the fudge crystallising.

But, making fudge doesn’t have to be tricky by using condensed milk which takes the hard work out of it and allows you to make amazing fudge with ease! And this Lemon Meringue Fudge recipe is absolutely incredible but also completely idiot-proof. It’s just a handful of simple ingredients and you’ll have an amazing fusion of the brilliance of Lemon Meringue Pie with the decadence of homemade fudge. Give it a try!

Lemon Meringue Fudge

Print Recipe
Serves: 16 Cooking Time: N/A


  • 1 x Tin of Condensed Milk (397g)
  • 400g White Chocolate
  • 150g Icing Sugar, sifted
  • 3 Tsp Lemon Extract
  • Yellow Food Colouring
  • 8 Meringue Nests



Crush the meringue nests into small pieces into a bowl and leave to one side. Don't crush them too fine but you do want smaller pieces.


Place a large saucepan over a low heat and add in the condensed milk and white chocolate. Heat up and stir until the chocolate has completely melted.


Sift the icing sugar and add into the mixture and beat it well so that it's all combined.


Add in the lemon extract and food colouring and mix in until worked all the way through.


Turn off the heat, then add in the majority of the crushed meringue and fold in so it's well distributed.


Place into a 9 x 9 inch tin lined with baking paper, and place into the fridge to set completely for around 3 - 4 hours.


Once completely set, cut into pieces and enjoy!

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