Lemon Meringue Pie Fudge

I'm not normally a fudge person. I find it really, really sweet. Plus, I have never been able to make it.

Not once.

Every single time I have tried the whole boil-until-you-reach-a-certain-stage fudge it never works out.

Never.

I gave up on fudge.

If it is not easy for me the first, or maybe even the second, time then that's it. I like simple. Maybe one day, if I'm overwhelmed with inspiration, I will attempt boiled fudge again. 

Doubtful...but, hey...never say never.

Sue recently blogged about her super-de-duper easy fudge. Click HERE for that recipe. This recipe is almost as simple but has different ingredients. This one is just as yummy and....if I do say so myself...is even cuter. I mean...it looks like tiny pieces of lemon meringue pie! It doesn't get cuter than that.

Lemon Meringue Pie Fudge

(slightly adapted from Crazy For Crust)

Ingredients

Crust

1 1/2 cups lemon shortbread cookie crumbs

1/4 cup butter, melted

Yellow Layer

3 cups white chocolate melting wafers

1 can (300 ml) sweetened condensed milk

1 tsp pure lemon extract

yellow food coloring

White Layer

1 cup white chocolate melting wafers

1 cup marshmallow creme

Directions

Preheat oven to 350. Line an 8 X 8 pan with parchment paper and spray lightly with cooking spray. Set aside.

Combine cookie crumbs and butter together. Press firmly into prepared pan. Bake at 350 for 15 minutes. Remove from oven and let cool while you prepare toppings.

Place the 3 cups of melting wafers in a medium saucepan. Add the sweetened condensed milk, lemon extract, and as much food coloring as you like to turn the mixture a nice yellow color (I probably used 15 - 18 drops).

Place saucepan over medium-low heat, stirring often until smooth.

While you  are cooking the yellow mixture; place the 1 cup of melting wafers in a medium sized microwave safe bowl. Heat in 20 second intervals, stirring after each interval, until melted.

When the yellow mixture is melted and smooth, carefully pour over the crust and smooth.

Now, working quickly, mix the 1 cup of marshmallow creme into the 1 cup of melted white wafers. The chocolate will seem to seize a bit but that is okay. If needed, microwave an additional 10 - 15 seconds to help the mixture stir together.

Drop the marshmallow mixture in spoonfuls over the yellow layer. Use a butter knife to just slightly swirl together the two layers.

Cool on counter for 20 minutes and then chill until set. Slice and serve.

A few notes about this recipe:

1. You can use the same amount of white chocolate chips if you don't have white chocolate melting wafers

2. I used Dare Simple Pleasure Lemon Poppyseed cookies to make the crust. I used 1 1/2 sleeves of cookies. You could use any lemon shortbread type cookie as long as you end up 1 1/2 cups cookie crumbs.

3. Don't be impatient and try to cut this before it is completely set. Chill it for at least several hours. It is fairly gooey until it is completely cool.

I definitely recommend making this if you have a party or gathering to attend and you want to impress the guests. Tea parties, showers, luncheons. Pretty much anything.

It's just so dang cute.

Oh, yeah. And it tastes so lemony it's crazy. The lemon definitely helps to cut the sweetness.

Check out The Rustic Pig and Adorned From Above and Carole's Chatter for some great links!