Enjoy this refreshingly sweet and slightly tart Lemon Fudge for dessert on a warm spring or summer day.
Line an 8 inch square pan with non-stick tin foil or parchment paper or regular tin foil sprayed lightly with baking spray.
Pour the white chocolate chips and the lemon curd into a microwave safe mixing bowl.
If needed, heat for another 15 seconds at 70% power. Let rest, allowing the residual heat in the fudge to melt any remaining chips, then stir until melted.
Pour the fudge into the lined baking pan.
Chill in refrigerator for about 3 hours until firm.
Cut into 36 squares.