BEST Lemon Meringue Fudge

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This lemon meringue fudge is soft and chewy, bursting with lemon flavour and has a slight crunch in every bite. It's super easy to make with just a few simple ingredients, and it's perfect for beginners!

lemon meringue fudge squares laying on a white surface

If you love lemon meringue pie then you HAVE to try this recipe! It has all the flavours of the classic dessert but it requires just a few simple ingredients and there's no baking required! It really could not be easier to make!

Lemon meringue fudge is perfect for buffet tables, bake sales, afternoon tea or simply snacking on as an afternoon pick-me-up. Whatever the occasion, it's sure to be a crowd-pleaser.

For those of you who might be new to making fudge, you can find detailed notes, top tips and step-by-step instructions below. And if you just want the condensed version of the recipe, you can find it in the recipe card at the end of the post. Enjoy!

Ingredients

Here's everything you'll need to make this recipe...

White chocolate: Any brand of white chocolate is fine to use for this fudge. I typically just use whichever kind of chocolate is cheapest at the time. I haven't really noticed much of a difference between the cheap stuff and the higher end chocolate when it's mixed with the rest of the ingredients.
Condensed milk: Make sure to get sweetened condensed milk, not evaporated milk- they are not the same thing! You'll need 1 tin in total, which is 397g or 14oz.
Lemon extract: We'll use this to add the lemon flavour because fresh lemon juice won't work. You can find lemon extract in most supermarkets in the baking aisle.
Yellow food colouring: This is optional but helps to give the fudge that authentic lemon meringue look! I recommend starting with a small amount then adding more if you want a bolder colour.
Meringue nests: Use full-sized meringue nests, not the mini ones. You'll need around 7 in total.

Equipment

8x8-inch: I find 8x8-inch the best size of tin to use for a nice thick piece of fudge. You can use a larger tin if you like but I'd also recommend increasing the quantities of the ingredients too, unless you don't mind thinner slices.
Baking paper: To make it easier to remove the fudge from the tin.
Heatproof bowl: Make sure your bowl is heatproof so it doesn't crack when you're heating the fudge. I typically use a glass one.
Saucepan: You'll need one that your bowl can sit snugly on top of without going all the way in. There should be some space between the water in the pan and the bottom of the bowl.
Utensils: A wooden spoon for mixing, a couple of teaspoons for measuring and a sharp knife for cutting.

large piece of lemon fudge with meringue pieces on top

How to make lemon meringue fudge

Step 1: Line an 8x8-inch tin with baking paper. It's best to leave a little bit hanging over each edge to make it easier to remove the fudge later on.

Step 2: Break up 450g of white chocolate and add it to a large heatproof bowl along with 1 tin (397g) of sweetened condensed milk.

Step 3: Fill a saucepan with a small amount of boiling water and place over low heat on the stove. Sit the bowl on top of the pan to create a double boiler, ensuring that the bottom of the bowl isn't touching the water.

Step 4: Gently stir the mixture until the chocolate has fully melted then remove it from the heat.

thick white chocolate fudge mixture in bowl

Step 5: Quickly stir in 2 teaspoons of lemon extract and a small amount of food colouring. Then crush up 7 meringue nests and fold them in. You can save some to press into the top if you like.

Step 6: Transfer the fudge to your lined tin and spread it out evenly. If the fudge is starting to thicken, you can use a rubber spatula to help you spread it out as it won't stick as much as a wooden spoon.

Step 7: Refrigerate it for 4 hours until it's firm to the touch. Then just remove it from the tin, cut it into slices and enjoy!

Top tips

Press the meringue pieces firmly into the fudge for the topping otherwise, they'll slide right off when the fudge is set!
Add the food colouring a little bit at a time, adding more if you need to. Try to add it as soon as possible after removing the fudge from the heat to prevent seizing.
For a super clean cut on your fudge, use a warm knife. You can warm your knife up by dipping it in boiling water and then drying it thoroughly with a dishcloth. Rinse and repeat in between slices.

FAQ

How long does lemon meringue fudge last for?

If you keep it in an airtight container in the fridge, it should last for a good 2 weeks but possibly even longer. It can hold up at room temperature for a short while (transporting it for example) but the texture is best when the fudge is chilled.

Can I freeze it?

Yes, just pop it into airtight containers and freeze for up to 3 months. Alternatively, you can freeze the fudge pieces on a baking tray until solid then transfer them to a freezer bag. When you're ready to eat it, put it to the fridge and let it thaw overnight. Do not refreeze.

How much does a meringue nest weigh?

If you're using the standard-sized meringue nests (not the mini ones), you'll need around 7 of them. Each one weighs roughly 15g so you'll need around 100g in total.

a slice of lemon meringue fudge on a plate

More fudge recipes

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