Recipe :: Lemon Meringue Fudge

Recipe :: Lemon Meringue Fudge

I am really excited to be working with lots of fabulous people again this year to bring you a series of recipe posts. I am a little obsessed with food and photography – in particular sweet food – so today I am teaming up with my lovely friend Gillian from Crumbs of Comfort Cake Design to to bring you this delicious recipe.

Gillian loves to bake, create and come up with fun recipes whereas I don’t like to bake or cook so much – preferring to get hold of the food and make it look lovely and take pretty pictures! So with that in mind we have teamed up so that we can both do what we love the most.

For our first recipe we have Lemon Meringue Fudge – baked in Brisbane, photographed in Sydney and sent out via the world wide web for everyone to see, make and eat!

We hope you enjoy it and would love to hear what you think after you have had a go at making it!



500g white chocolate
1 x 395g tin condensed milk
1/2 teaspoon lemon extract oil
Yellow gel or powder colouring
1 cup broken meringue pieces (packaged meringue or homemake)


Add lemon extract oil and colouring to condensed milk. Lemon extract oil is available in supermarkets.

Place chocolate and condensed milk in microwave safe container.  Heat on low in 30 second intervals until nearly all the chocolate has melted.  Stir until smooth.  DO NOT overheat.

Stir through meringue pieces and pour in to a lined lamington tin or square 8 inch cake tin.

Refrigerate for 2 hours.  Once set, remove from tin and slice.

This is a rich creamy fudge with a citrus twist.  A very special thank you to Sam of Caketopia for sharing her knowledge of fudge success with me.  Don’t be tempted to heat in bursts of over 20-30 seconds at a time or you’ll end up with a mixture that splits and fit for the bin – don’t ask how I know!!

Recipe :: Gillan Brown | Crumbs of Comfort Cake Design
Photography & Styling :: Leanne Ambrogio | Sweet Style

22 Responses »

    • Would love to make this lemon fudge,but I have never heard of packaged meringue. The only meringue I know how to make is whipped heavy cream. How would you get it to be a solid substance? Help us dumb Americans here! Thanks.

  1. I’m from USA… what are meringue pieces? I am familiar with fresh, baked (or torched) meringue, but not a dried substance… (other than powered) is it a prepackaged purchased item or something one makes ahead? Thanks!

    • I’m in a big US city and often see baked meringue “cookies” in clear plastic containers. Think “Costco” and other large stores. That’s what I plan to use for this yummy white chocolate lemon fudge.

  2. I was wondering how big the condensed milk can is. Also, is it plain condensed milk or sweetened condensed milk. I live in the USA and our cans might come in different sizes. Also some cooks might confuse the two types of milk. Any help with this is greatly appreciated. The sooner I can make this fudge, the happier I’ll be. :)

    • Hi Elke
      The tin size here in Australia is 395g so something similar. I would say this recipe called for sweetened condensed milk however it depends on the sweetness you are after. Hope that helps. Leanne

  3. Hi! This sounds wonderful! Just one question; like so many others, I’m wondering about the meringue. I remember seeing meringue nests in the grocery store. Would those work? I don’t recall seeing any other type:(

    • Hi Diane – yes the meringue nests would be perfect. I am thinking that meringue in Australia is different to meringue in the US. Ours is a hard crunchy dessert? Hope that helps. Leanne

  4. FYI to all the simple questions being asked. In the US we have sweetened condensed milk and evaporated milk. On the can the weight is given in both ounces and grams.
    Meringue cookies can be found in grocery store bakery dept. It is also a very easy cookie to make.

  5. I am thinking that it might be too sweet for my taste. I might add finely grated lemon peel for some added zing.
    I will be making that for my next family get together. We all love lemon meringue pie and lemon bars.

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  7. For meringue pieces, use Trader Joe’s Meringue Cookies and chop them up (a few seconds in the food processor). If you don’t have a Trader Joe’s nearby, go to a bakery and order meringue cookies.

  8. This recipe sounds delish. I was also wondering about the meringue and I remembered that I have bought them at my world market/cost plus store. Will make these tonight and let you know how my family and friends enjoy them:)

  9. just for the record, meringue is indeed a normal thing in the U.S., and not related to whipped cream. Yes those little cookies would work great, or meringue (essentially the egg whites and sugar, baked really dry) is simple to make. Can’t wait to try this recipe.

  10. could you please tell me what you set yours in to get this shape ? I can see it was not set in a large tin & sliced as per instructions …

    • Hi Di
      Yes it was made in a large tin but for this one I used a brownie cutter I had to get the shape – you could use any shape cutter. I just wanted them to be an even size so that is why I did it this way. Leanne

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  12. Since it’s that time of year again, I thought I’d jump in on the meringue debate. For the Americans out there who don’t know what you’re talking about, this type of crunchy meringue is often called Pavlova. It’s a family favorite here (we’re in Canada), we fill it with berries and top with whipped cream.

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