This Lemon Meringue Fudge has the sour taste of lemons and the sweetness of marshmallows, white chocolate, and graham crackers. The light meringue on top makes a nice contrast and makes it a great treat for any event.
Ingredients: 3 cups white chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1/4 cup lemon juice. Zest of 2 lemons. 1 cup mini marshmallows. 1 cup crushed graham crackers. 1 cup powdered sugar. 3 egg whites. 1/4 teaspoon cream of tartar. 1/2 cup granulated sugar.
Instructions: Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a microwave-safe bowl, combine the white chocolate chips, sweetened condensed milk, and butter. Microwave in 30-second intervals, stirring each time, until the mixture is smooth and fully melted. Stir in the lemon juice and lemon zest into the white chocolate mixture. Fold in the mini marshmallows and crushed graham crackers until evenly distributed. Pour the fudge mixture into the prepared baking pan, spreading it evenly. Refrigerate for at least 2 hours or until set. In a clean, dry mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the granulated sugar while continuing to beat the egg whites until stiff, glossy peaks form. Remove the fudge from the refrigerator and spread the meringue topping over the fudge layer. Use a kitchen torch to lightly brown the meringue or place the pan under a broiler for a few seconds until the meringue is golden brown. Refrigerate the Lemon Meringue Fudge for another 30 minutes to set the meringue. Use the parchment paper overhangs to lift the fudge out of the pan. Cut into squares and serve. Enjoy your delicious Lemon Meringue Fudge!
Prep Time: 20 minutes
Cook Time: 10 minutes
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