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Lemon Meringue Fudge

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Rate this recipe 4.6/5 (18 Votes)

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.

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