Lemon Meringue Pie Fudge with Shortbread Crust and Swirled Topping
This creative fudge captures all the flavors of classic lemon meringue pie in an easy no-bake format. A buttery shortbread cookie crust provides the foundation for smooth white chocolate fudge infused with bright lemon extract and optional zest. The signature meringue element comes from marshmallow fluff swirled through melted white chocolate, creating beautiful marbled patterns on top. Perfect for potlucks, bake sales, or when you want pie flavors without the fuss of pastry making. The combination of textures from the crisp crust, creamy fudge, and fluffy swirled topping makes each bite interesting.
Ingredients
- 1 ½ cups cookie crumbs, shortbread, lemon shortbread, or lemon cookiesgraham cracker crumbs1:1dessert
Use regular graham crackers for a more traditional pie crust flavor
- 3 tablespoons butter, melted
- 4 cups white chocolate chips, dividedwhite chocolate bar chopped1:1dessert
Higher quality chocolate will give smoother melting
Full guide → - 1 can sweetened condensed milk, 14 ounces
- 1 teaspoon pure lemon extract
- ½ teaspoon lemon zest(optional)
- 2 drops yellow food coloring(optional)
- ¾ cup marshmallow fluffmini marshmallows melted3/4 cup fluff = 1 cup mini marshmallowsdessert
Melt marshmallows with 1 tablespoon water
Full guide →
Instructions
- 1
Mix cookie crumbs and butter and press into prepared 8x8 or 9x9 pan
- 2
Bake crust at 350 degrees for 15 minutes then let cool while preparing filling
- 3
Place one cup of white chocolate chips in a small bowl and set aside
- 4
Place remaining 3 cups white chocolate chips in medium saucepan with sweetened condensed milk
- 5
Heat saucepan mixture over medium-low heat, stirring until melted
- 6
Meanwhile microwave the bowl of chips on 50% power for 1-2 minutes, stirring every 30 seconds
- 7
Remove saucepan from heat and stir in lemon extract, zest if using, and food coloring
- 8
Pour lemon mixture over cooled crust
- 9
Working quickly, stir marshmallow fluff into the microwaved white chocolate chips
- 10
Drop chunks of fluff mixture on top of lemon fudge and swirl with knife or offset spatula
- 11
Cool on counter for 10-15 minutes then chill until set before slicing
Tips
The chocolate will seize slightly when mixing with marshmallow fluff, but this is normal and creates the desired texture for swirling.
Use foil to line your pan and spray with cooking spray for easy removal and clean slicing.
For extra lemon flavor, use lemon shortbread cookies for the crust and add the optional lemon zest.
Good to Know
Store covered in refrigerator for up to 1 week. Cut into squares and layer between parchment paper to prevent sticking.
Can be made up to 3 days ahead. The flavors actually improve after a day of chilling.
Serve chilled directly from refrigerator. Let sit at room temperature for 5 minutes before cutting for cleaner slices.
Common Mistakes
Work quickly when swirling the marshmallow mixture to prevent the fudge layer from setting too much.
Don't overheat the white chocolate or it will become grainy and difficult to work with.
Substitutions
Use regular graham crackers for a more traditional pie crust flavor
Full guide →Higher quality chocolate will give smoother melting
Full guide →Melt marshmallows with 1 tablespoon water
Full guide →FAQ
Can I use different cookie flavors for the crust?
Yes, vanilla wafers, lemon cookies, or even gingersnaps work well. Adjust the amount to get 1 1/2 cups of crumbs.
What if I don't have marshmallow fluff?
You can melt mini marshmallows with a tablespoon of water, or simply omit the swirl and make plain lemon fudge.
How long does this keep in the refrigerator?
The fudge will stay fresh covered in the refrigerator for up to one week. The texture is best within the first few days.