Lemon Meringue Pie Fudge has all the zesty sweetness of a lemon meringue pie in bite-sized squares of fudge. This easy lemon fudge recipe brings layers of marshmallow “meringue” with homemade lemon curd.
This recipe for lemon meringue pie fudge was originally published in April 2013. I updated the recipe notes and images in February 2026.
Aimee’s Recipe Notes
My family always brought pie to holiday parties. Does anyone remember Bakers Square? It was a staple for our family.
Among my favorites was Lemon Meringue Pie. My grandma made incredible blueberry pie and cherry pie recipes, but I don’t ever remember her baking lemon pie.
But, one slice of pie triggers delicious memories. It seemed only fitting to take that classic flavor and turn it into one of my easy fudge flavors! No candy thermometer needed!
xo,
Ingredient Notes
- Marshmallow fluff. Also called marshmallow “creme”, it gives the fudge its soft consistency and “meringue” like flavor. You can also try our homemade marshmallow fluff if desired.
- Lemon curd. Use my easy Lemon Curd Recipe or any store bought lemon pie filling.
- Lemon zest. This outer layer of peel is where lemons keep all their zippy fragrance and flavor. Check out my guide for How to Zest a Lemon for the best ways to get the most zest from your citrus.
- Graham cracker crumbs. Pulse whole graham crackers in the food processor to form crumbs. Or use a store bought package of graham cracker for this Lemon Meringue Fudge crumbs if you prefer.
Be sure to add my delicious chocolate meringue pie recipe to your menu asap! I think I may need to make that into a fudge flavor next!
How to Make Lemon Fudge
If you’ve made any of my other fudge recipes, the directions for making lemon meringue fudge will look familiar.
- Beat white chocolate chips and marshmallow fluff with a hot mixture of boiled butter, cream and sugar.
- Once the fudge mixture is smooth, it’s time to fold in a bit of lemon curd and mini marshmallows. Pour into the prepared baking dish.
- Top with lemon curd and graham cracker crumbs.
- Let Lemon Meringue Fudge chill for at least 3 hours then slice and enjoy!
Tips and Tricks
- Make the lemon curd first. If you’re using store bought lemon curd or pie filling, have it out and ready to go before you start making the fudge.
- Serve chilled. This lemon fudge tastes amazing cold straight from the fridge!
- Slice as you go. Fudge stays soft and fresh longer when it’s stored in a larger block. Cut off only as much fudge from the block as you will eat (or serve) at one time.
More recipes using Lemon Curd
So now that you now how to make homemade lemon curd, you’re wondering, what else can I use it in?
Here are some of my favorite recipes using this golden treat!
- Homemade Lemon Cake with a layer of creamy lemon frosting and fresh lemon curd! From scratch and delicious! It’s my take on Olive Garden’s Lemon Crumb Cake recipe.
- A gorgeous Lemon Tart with a buttery, rich Macadamia Nut Crust. Decorate the top of this pretty tart with some homemade Whipped Cream.
- Easy, 3 ingredient, Oven Baked Lemon Hand Pies Recipe: flaky, baked hand pies with a sweet lemon filling! Don’t forget the dusting of powdered sugar on top! You can use lemon curd or pie filling in this recipe!
- Creamy, delicious Lemon Cheesecake has the perfect consistency and is topped with a homemade Lemon curd!
Lemon Meringue Fudge Recipe
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Ingredients
For the Fudge
- 1 cup Granulated Sugar
- ¾ cup Heavy Cream
- ¾ cup Unsalted Butter
- dash of Salt
- 2 ½ cups White Chocolate Chips 11oz bag
- 7 ounces Marshmallow Fluff
- 2 Lemons zested
- 2 Tablespoons Lemon Curd
- 1 ½ cup miniature Marshmallows
For the Garnish:
- 1 cup Lemon Curd
- 1 cup Graham Cracker Crumbs
Instructions
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First, make some lemon curd (or use store bought). You can also use a thick lemon pie filling!
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Next, line a 9-inch square baking dish with parchment paper.
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PRO TIP: Use binder clips (or clothespins) to secure parchment to pan to keep it snug. Set aside.
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Next, in your stand mixer bowl, add white chocolate chips, 1 jar of marshmallow cream (7 oz size), and lemon zest. Set aside.
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In a saucepan, melt butter with sugar, heavy cream, and a pinch of salt. Cook over medium heat, stirring constantly, until mixture begins to boil.
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Boil for 5 minutes, and remove from heat.
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Pour hot mixture over morsels in mixing bowl, using the whisk attachment, blend until smooth. This will take about one minute. Fold in 2 Tbsp lemon curd (or lemon pie filling) and mini marshmallows.
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Spread fudge into prepared baking dish.
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Top fudge with lemon curd and crushed graham crackers. Chill for 3 hours, until fudge has set completely.
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Cut into bite sized pieces when ready to serve. This fudge is best served chilled! ENJOY.
Notes
- Make the lemon curd first. If you’re using store bought lemon curd or pie filling, have it out and ready to go before you start making the fudge.
- Serve chilled. This lemon fudge tastes amazing cold straight from the fridge!
- Slice as you go. Fudge stays soft and fresh longer when it’s stored in a larger block. Cut off only as much fudge from the block as you will eat (or serve) at one time.
- Storage. Keep fudge in airtight container for up to 2 weeks in the refrigerator.
Nutrition
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Lemon Meringue Fudge is a sweet, tart, chilled fudge that’s perfect for a sunny spring day. Less work than making a pie, same delicious taste!