Easy Lemon Fudge Recipe – Creamy, Tangy & Irresistible No-Bake Dessert
Lemons aren’t just for squeezing over fish or throwing in your tea when you have a sore throat. They are the secret weapon of summer lemon desserts, light and fresh lemon recipes, and honestly some of the best lemon desserts you’ll ever eat. And today, I’m about to introduce you to a little piece of lemon heaven—lemon fudge.
Now, I know what you’re thinking. “Fudge? But isn’t that a chocolate thing?” Normally, yes. But trust me, this creamy, tangy, sweet-but-not-too-sweet lemon treat is about to blow your mind. It’s one of those easy lemon desserts that comes together with just a few ingredients, and it’s perfect when you need recipes to use up lemons before they go bad. Plus, it’s a no-bake dessert, which means no turning on the oven in the middle of summer. Win-win.
So if you’re looking for lemon dessert recipes easy enough for a busy weeknight, or just craving something a little different, this one’s for you. Let’s turn those extra lemons into something magical.
Ingredients You’ll Need
- 2 ½ cups white chocolate chips
- ½ cup sweetened condensed milk
- ¼ cup unsalted butter
- 1 tablespoon lemon zest (about 1 lemon)
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
- A pinch of salt
- (Optional) A drop or two of yellow food coloring if you want that bright, sunny look
- (Optional) Powdered sugar for dusting
Step 1: Melt the Base
Grab a microwave-safe bowl. Toss in your white chocolate chips, sweetened condensed milk, and butter. Now, pop it in the microwave and heat in 20-30 second intervals, stirring after each one. Keep going until everything is melted and smooth. If you don’t have a microwave (or just don’t trust yourself not to burn it—been there), you can do this on the stovetop using a double boiler.
Step 2: Stir in the Lemon Goodness
Once your mixture is silky smooth, it’s time to add the good stuff—lemon zest, lemon juice, vanilla extract, and a tiny pinch of salt. Stir it all together. If you want that bright yellow color, now’s the time to add a drop or two of food coloring. It’s totally optional, but it does make it look extra fun.
Step 3: Pour and Chill
Line an 8×8-inch pan with parchment paper. Trust me, this makes life easier later. Pour your lemony fudge mixture into the pan and spread it out evenly. Now comes the hardest part—waiting. Stick it in the fridge for at least 2-3 hours, or until it’s nice and firm.
Step 4: Slice and Enjoy
Once your fudge is fully set, lift it out of the pan using the parchment paper and place it on a cutting board. Cut it into bite-sized squares. If you want to be fancy, dust the tops with a little powdered sugar.
Now, this is the part where I tell you to store it in an airtight container in the fridge… but if your house is anything like mine, there won’t be much left to store. My kids were literally circling me like tiny sharks as I cut it.
FAQs About Lemon Fudge
Can I use bottled lemon juice instead of fresh lemons?
Technically, yes, but fresh lemon juice gives the fudge a much brighter and more natural lemon flavor. Bottled juice can taste a little dull or even slightly bitter, so if you want the best results, stick with fresh.
How do I keep my fudge from being too soft?
If your fudge is too soft, it might not have set long enough in the fridge. Give it a few more hours. Also, make sure you’re using the right ratio of ingredients—too much lemon juice can make it softer. If you live in a warmer climate, you might need to store it in the freezer instead of the fridge to keep it firm.
Do I have to use white chocolate chips, or can I use a chocolate bar?
Either works! If you’re using a chocolate bar, just chop it into small pieces so it melts evenly. White chocolate chips are just more convenient.
Can I make this ahead of time?
Absolutely! This is a great make-ahead dessert. It stays fresh in the fridge for about a week, or you can freeze it for up to a month. Just let it thaw a bit before eating.
Can I add mix-ins like nuts or coconut?
Yes! If you love texture in your fudge, chopped almonds, shredded coconut, or even crushed graham crackers would be delicious. Just mix them in right before pouring the fudge into the pan.
Lemon Fudge Recipe Card
Lemon Fudge
Ingredients
Method
- In a microwave-safe bowl, combine white chocolate chips, sweetened condensed milk, and butter.
- Microwave in 20-30 second intervals, stirring after each one, until smooth and fully melted.
- (Alternative: Melt over low heat using a double boiler on the stovetop.)
- Stir in lemon zest, lemon juice, vanilla extract, and a pinch of salt.
- If using food coloring, add a drop or two and mix until evenly combined.
- Line an 8×8-inch pan with parchment paper.
- Pour fudge mixture into the pan, spreading it evenly.
- Refrigerate for at least 2-3 hours, or until firm.
- Lift the fudge out of the pan using the parchment paper.
- Cut into small squares.
- (Optional) Dust with powdered sugar for a finishing touch.
Notes
Storage Tips
- Fridge: Store in an airtight container for up to 1 week.
- Freezer: Freeze for up to 1 month. Thaw at room temp before eating.
Sweet, creamy, tangy lemon fudge that’s as easy to make as it is to eat (which, if you ask my kids, is very easy). If you’re looking for things to make with lemons, this one’s a winner. It’s one of those easy lemon desserts that works for everything—summer picnics, holiday trays, or just a random Tuesday when you need a little bite of happiness.
And if you still got more lemons rolling around your kitchen, don’t stop here. There are so many recipes to use up lemons—lemon lush dessert, lemon bars, lemon cookies, or even some lemon recipes for dinner like lemon garlic pasta or roasted lemon chicken. Whether you’re craving lemon sweets, bright and fresh lemon dishes, or just looking for the best lemon desserts to impress your family, you’ll never run out of ideas.
So next time you find yourself staring at a bunch of lemons, wondering what to make with lemons, you know where to start. Make this easy lemon fudge, share it (or don’t, I won’t judge), and enjoy every delicious, citrusy bite.
