The perfect summer treat
So, I made this fudge a while back and for some reason I never posted the recipe and pictures on my blog, despite it being really popular on my Instagram account (which if you’re not go and follow it, it great) and I totally forgot about it until I was looking through some of my foodie pictures the other day. Which made me post the recipe even though the pictures aren’t the best. As I said this is an old recipe that I stumbled upon again and the pictures were taken on my old iPhone and not my camera.
This fudge has so much going in terms of texture and flavour. The lemon fudge is sitting on top of a crumbly lemon shortbread and has crumbled meringue sprinkled all over the top.
This makes the perfect gift when popped into little cellophane bags and tied with some pretty ribbon. And with the weather being nicer it’s the perfect fudge flavour combination. Despite the fact that there is both shortbread and meringue added to this fudge its actually quite light and really zingy. Check out my other fudge recipes on here by typing in `fudge’ to the search bar as there are plenty.
For the lemon shortbread base:
• 250g plain flour
• 175g butter
• 75g caster sugar
• 1 lemon zest
For the meringue
• 1 egg white
• 50g caster sugar
For the lemon fudge
• 1 tin of condensed milk
• 400g white chocolate
• 1 lemon zest
• 2 lemons juiced
• 50g marshmallows
• 125g icing sugar
• Yellow food colouring
1. Firstly, make the lemon shortbread. Pre-heat the oven to 170°C and line a square baking tray with greaseproof paper.
2. Rub the butter and flour together using your fingertip until the mixture resembles fine breadcrumbs. Then mix in the sugar and lemon zest and knead for 2-3 minutes to form a dough.
3. Then chill the dough in the fridge for at least 30 minutes and then press into the pre-prepared baking tray and bake for 18-20 minutes.
4. Next make the meringue by whisking the egg white using a handheld mixer and whisk till doubled in volume and foamy.
5. Then gradually add the sugar in and whisk to form stiff glossy peaks.
6. Then transfer the mixture onto a baking tray and bake for 35-40 minutes at 180°C. Once baked turn the oven off and leave the meringues in the oven to dry out.
7. Whist the shortbread and meringue are cooling make the fudge mixture. Start by placing the condensed milk, white chocolate, lemon zest and juice and marshmallows in a heavy based saucepan on a medium heat. Once all the ingredients are melted remove from the heat stir in the yellow food colouring and then whisk in the icing sugar. Pour the mixture over the shortbread and then crumble the meringue over the top and leave to set in the fridge for at least 2 hours.
8. Then cut the fudge into 2cm squares.