Lemon Meringue Fudge

Aimee Shugarman | Shugary Sweets Updated

Spring is in the air! How about celebrating this beautiful weather with a batch of luscious lemon fudge?!?

Lemon Meringue Fudge Photo

I learned how easy and simple it is to make Lemon Curd a couple months ago and I can’t seem to stop making it! This fudge has been on my mind for a few years now. Yes, years! I usually have this master list of fudge ideas (doesn’t everyone???) and Lemon Meringue Fudge was added back in 2011 when I first started blogging.

It feels good to be able to cross THAT off my list (even if it took two years to do so)! It feels REALLY good knowing how delicious this fudge tastes!

Lemon Meringue Fudge Picture

The creamy fudge base is filled with lemon zest, white chocolate, mini marshmallows and lemon curd. As if that’s not enough, I topped it with more lemon curd and some crushed graham crackers. It truly tastes like a bite of lemon meringue pie! I hope you give this recipe a try soon!

Lemon Meringue Fudge Recipe

    32 Servings


Fudge Base:
  • 1 cup granulated sugar
  • 3/4 cup heavy cream
  • 3/4 cup unsalted butter
  • dash salt
  • 2 1/2 cups white chocolate chips
  • 7 ounces marshmallow fluff
  • 2 lemons, zested
  • 2 tablespoons lemon curd
  • 1 1/2 cup of miniatures marshmallow
  • 1 cup lemon curd
  • 1 cup graham cracker crumbs


  1. In a large saucepan, melt butter with sugar, heavy cream and a pinch of salt. Cook and stir over medium heat until mixture begins to boil. Boil for 5 minutes, stirring continuously. Remove from heat.
  2. In a large bowl (for a stand mixer), add white chocolate morsels, marshmallow crème and lemon zest. Pour hot butter mixture over morsels and using the whisk attachment, beat until smooth (and chocolate has melted, about 1-2 minutes). Gently mix in lemon curd and mini marshmallows.
  3. Pour fudge into a 9-inch square baking dish lined with parchment paper.  Chill in refrigerator for one hour. Top fudge with lemon curd and graham crackers. Chill for an additional 3 hours, until fudge has set completely.
  4. Cut into bite sized pieces and store in a covered container in the refrigerator. Serve cold and ENJOY!


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Aimee Shugarman

About Aimee

Aimee Shugarman of Shugary Sweets likes all things sweet, as you can probably guess. Writing about homemade candy came naturally, and we're oh so thankful she's our Candy Fanatic.


Oh man - I was SO EXCITED to make this. Sadly the fudge portion never got fudge consistency (hard enough). It remained soft to the point where holding it with your fingers for more than 5 seconds would cause it to start squishing/melting, unless it's straight out of the freezer. Not sure why! I'll try to develop my own lemon meringue fudge recipe next time using the ideas (I love the lemon curd on top, although I'd wait to sprinkle the graham crackers until right before you're going to serve it, otherwise they get a little soggy) - maybe based on David Lebovitz's marshmallow fudge base.


Tastes devine, but didn't set up hard. :-/


OMG!!! Are you me from another era??I love brown sugar...used to do the same!!! still do...


So creative! And GORGEOUS!

Aimee shugarman
shugarysweets.com @ Ashton Swank

Thanks Ashton!!!


This may be my favorite fudge ever!

Aimee shugarman
shugarysweets.com @ Amber Bracegirdle

Mine too! The lemon curd sent me over the edge!

@ Aimee Shugarman

Do you have a separate recipe for the lemon curd itself?