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Easy & Creamy Meyer Lemon Fudge

Capture a ray of sunshine in a sweet, melt-in-your-mouth square! This Meyer Lemon Fudge is unbelievably easy, requiring no complicated candy thermometers or fussy techniques. Quick to make and simple, the result is a velvety, smooth fudge with a delightful floral, sweet-tart kick from Meyer lemons. Perfect for gifting, potlucks, or a personal treat.
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Prep Time 10 minutes
Cook Time 5 minutes
Chill/Set Time 2 hours
Total Time 2 hours 15 minutes
Course: Dessert, Treat
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups white chocolate chips Use a good quality brand
  • 1 can sweetened condensed milk 14 ounce
  • 1/2 cup unsalted butter
  • 1/4 cup Meyer lemon juice
  • 1 tablespoon lemon zest
  • 1/4 teaspoon salt
  • Edible glitter or lemon slices optional, for garnish

Equipment

  • 8-inch square baking dish
  • Parchment paper
  • Medium Saucepan
  • Rubber spatula or wooden spoon
  • Microplane
  • Sharp knife

Method
 

  1. Step 1: Get your pan ready. Line an 8-inch square baking dish with parchment paper, letting the paper hang over the sides a bit to create handles.
  2. Step 2: In a medium saucepan, melt the white chocolate chips and butter together over low heat. Stir continuously until smooth and glossy. Be patient, white chocolate can burn easily!
  3. Step 3: Once chocolate and butter are smooth, pour in the sweetened condensed milk. Stir well until fully combined into a thick, uniform mixture. Keep stirring for a minute or two on low heat.
  4. Step 4: Take the saucepan off the heat. Stir in the fresh Meyer lemon juice, lemon zest, and salt until incorporated. The mixture might thicken slightly.
  5. Step 5: Pour the mixture into your prepared baking dish. Use your spatula to smooth the top evenly.
  6. Step 6: Let the fudge sit at room temperature for about 30 minutes. Then, pop it into the refrigerator for at least 2 hours (3-4 hours is even better) until completely firm.
  7. Step 7: Once firm, use the parchment paper handles to lift the fudge block out. Place on a cutting board and use a sharp knife to cut into squares. For clean cuts, warm the knife under hot water and dry it between cuts.
  8. Step 8: Optionally, sprinkle edible glitter over the top or place a tiny slice of lemon on each piece before serving.
  9. Step 9: Store leftovers in an airtight container in the refrigerator for up to two weeks. For longer storage (2-3 months), wrap individual pieces tightly in plastic wrap and store in the fridge or freezer.

Notes

Tips for Success: Keep heat on low when melting chocolate and butter; stir constantly. Don't over-mix after adding lemon. Don't skip lining the pan with parchment paper! Give ample chill time. If it seems soft, it needs more time.
Substitutions & Additions: You can use regular lemons (start with less juice). Other citrus like lime or orange can be used (adjust liquid). Add ½ tsp vanilla extract. Stir in 1-2 tsp poppy seeds. Use white chocolate melts or almond bark if chips are tricky.
Storage: Keep in an airtight container in the refrigerator for up to two weeks. Can be frozen for 2-3 months.