Lemon Meringue Fudge
By á-10966
Ingredients
- 1 can Sweetened Condensed Milk
- 4 (80g each) slabs White Chocolate, good eating quality, chopped
- 1 Lemon
Details
Servings 24
Adapted from withablast.blogspot.com
Preparation
Step 1
Bring the Condensed Milk to a boil in a medium saucepan - lower heat and simmer 3 minutes, stirring continuously.
Remove from the heat - stir in the White Chocolate until smooth.
Add 1 tablespoon Lemon Zest and 3 tablespoons Lemon Juice, freshly squeezed from the Lemon - stir until well combined.
Pour into a lined {let the edges hang over for easy removal} standard size (20cm / 8") round cake pan - or similar - chill 2 hours or until firm.
If you prefer, sprinkle more grated Lemon Zest over just before chilling, but be aware that the added Zest will also make them more zesty - which I, for one, do not mind at all. Using a hot knife, cut into small squares and serve. Keep any leftovers in a sealed container in the refrigerator.
You'll also love
- Healthy Banana Waffles 4.2/5 (24 Votes)
- Blueberry Blue Velvet Cake Recipe 4.5/5 (20 Votes)
- Kristi's Favorite Lemon Bundt Cake... 4.6/5 (18 Votes)
Review this recipe