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5 from 6 votes
Lemon Fudge squares in a candy dish with real lemon in the background
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Lemon Fudge
Prep Time
10 mins
Cook Time
1 min
Resting Time
3 hrs
Total Time
11 mins
 

Enjoy this refreshingly sweet and slightly tart Lemon Fudge for dessert on a warm spring or summer day. 

Course: Dessert
Cuisine: American
Keyword: easy fudge
Servings: 36 pieces
Calories: 133 kcal
Ingredients
  • 24-28 ounces (680 - 794 grams) white chocolate chips* (see note below)
  • 1 1/3 cups (416 grams) lemon curd
NOTE: If using white confectionery coating chips (no cocoa butter listed in the ingredients) use 24 ounces, if using pure white chocolate (with cocoa butter listed in the ingredients) then use 28 ounces.
Instructions

  1. Line an 8-inch square pan with non-stick tin foil or parchment paper or regular tin foil- sprayed lightly with baking spray.

  2. Pour the white chocolate chips and the lemon curd into a microwave-safe mixing bowl.

  3. Heat at 70% power for 90 seconds.

  4. Let rest in the microwave for 3 minutes.

  5. Remove and stir until melted.

  6. 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. 

  7. Pour the fudge into the lined baking pan.

  8. Cover with a piece of tin foil or plastic wrap.

  9. Chill in the refrigerator for about 3 hours until firm.

  10. Remove the fudge from the pan and peel off the tin foil or parchment paper.

  11. Cut into 36 squares.

Recipe Notes

Store in an airtight container for up to a week. Store in the refrigerator for up to 2 weeks.