You know that feeling when you bite into something and your brain just… short-circuits? That’s this lemon meringue pie fudge slice. It’s creamy, it’s tangy, it’s got pockets of gooey marshmallow running through it, and — here’s the kicker — you don’t even turn on the oven. Not once. This no-bake lemon fudge slice is the kind of dessert that makes people put down their forks, look you dead in the eyes, and say “you made this?”
Yeah. You did. And it was embarrassingly easy.
The Moment I Knew This Slice Was Special
I first threw this together on a sweltering afternoon when the idea of preheating anything made me want to cry. I had a tin of condensed milk, some white chocolate, and a half-used jar of lemon curd staring at me from the fridge. What came out of that lazy experiment? A dessert so silky-smooth and bright that I genuinely annoyed everyone I know by talking about it for a week straight.
Prep Time: 20 minutes | Chill Time: 4 hours (or overnight if you have the patience of a saint) | Total Time: 4 hours 20 minutes | Serves: 12–16 squares
What You’re Working With
Every single ingredient here pulls its weight. Nothing fussy, nothing obscure — just pure, sweet alchemy.
| Ingredient | Amount | What It Brings |
|---|---|---|
| Granita biscuits | 250g | That buttery, shatteringly crisp base |
| Butter, melted | 100g | Binds everything into golden, crumbly perfection |
| Condensed milk | 395g tin | Luxurious sweetness — the backbone of all fudge magic |
| White chocolate | 300g | Silky, creamy richness that melts on your tongue |
| Lemon curd | ½ cup | Bright, tangy zing that cuts through all that sweetness |
| White marshmallows | 200g | Soft, pillowy pockets of pure joy |
That’s it. Six ingredients. No weird specialty items. Just sweet, citrusy bliss waiting to happen.
Before You Start — The Mistakes I Already Made For You
I want you to walk into this with confidence, so let me save you from a few facepalm moments:
1. Don’t melt the marshmallows completely. You want them partially melted — still lumpy, still stretchy. If they turn into a smooth liquid, you lose those gorgeous marshmallow ribbons in the final slice. That swirl is the whole vibe.
2. Chop or break the white chocolate small. Big chunks take forever to melt and you’ll be tempted to crank the heat. Don’t. Scorched white chocolate is bitter and grainy and it’ll ruin your whole afternoon.
3. Actually line the tin with baking paper. I skipped this once because I was feeling reckless. Spent twenty minutes trying to pry fudge out of a pan with a butter knife. Learn from my chaos.
4. Use a hot knife to slice. Dip your knife in boiling water, wipe it dry, then cut. Clean, gorgeous squares every time. Cold knife = crumbly mess.
5. Be patient with the chill time. Four hours minimum. I know it’s hard. I know you want to “just check if it’s set.” It’s not. Walk away. Watch a movie. It’ll be worth it.
The Buttery Base That Holds It All Together
Step 1: Crush and Press
Toss those Granita biscuits into a food processor and blitz them into a fine, sandy crumb — no big chunks hiding in there. Pour in the melted butter and pulse until the whole mixture looks like wet sand and clumps together when you press it.
Line an 18cm × 25cm slice tin with baking paper (seriously, do it), then tip in the crumb mixture. Press it down firmly and evenly with the back of a spoon or the bottom of a glass. You want a compact, solid base — this is the foundation of everything.
Pop it in the fridge while you make the filling. It needs to firm up so it doesn’t crumble when you pour the good stuff on top.
Where the Real Magic Happens
Step 2: The Silky Lemon Fudge Layer
Here’s where your kitchen starts smelling incredible.
Combine the condensed milk and white chocolate (broken into small pieces) in a heatproof bowl set over a saucepan of gently simmering water. Stir slowly, patiently, and watch that chocolate dissolve into the most glossy, velvety mixture you’ve ever seen. If you prefer the microwave route, heat in short 20-second bursts, stirring between each one.
Once it’s completely smooth, take it off the heat and stir through the lemon curd. That bright, tangy swirl cutting through all that creamy white chocolate? Chef’s kiss. If your lemon curd is on the paler side and you want a sunnier look, add a tiny drop of yellow food colouring. Totally optional — it tastes amazing either way.
Step 3: The Marshmallow Fold
This is the step that takes this slice from “really good” to “people will literally ask you for the recipe at every gathering.”
Heat the marshmallows in the microwave in short bursts (or in a small saucepan over low heat) until they’re soft, puffy, and partially melted — not a smooth liquid. You want stretchy, gooey lumps.
Now gently fold them through the lemon fudge mixture. And I mean gently. Don’t stir it in completely. You want visible marshmallow ribbons swirling through the filling. That marbled effect is half the beauty of this slice.
Step 4: Set and Slice
Pour that gorgeous, swirled filling over your chilled biscuit base and spread it into an even layer. Smooth the top with the back of a spoon or an offset spatula.
Slide it into the fridge for at least 4 hours — overnight is even better. When it’s fully set, it’ll be firm but yielding, with a fudgy, melt-in-your-mouth texture.
When you’re ready, dip a sharp knife in boiling water, wipe it dry, and slice into neat squares. Admire. Photograph. Eat.
What a Square Puts on Your Plate (Nutrition-Wise)
Per serving (based on 16 squares):
- Calories: ~260 kcal
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Sugar: 28g
- Protein: 4g
- Sodium: 120mg
Look, this is a fudge slice. It’s not pretending to be a salad. But the good news? The squares are rich enough that one is genuinely satisfying. This is quality-over-quantity dessert territory.
How to Serve This So It Looks Like You Planned Everything
- With afternoon tea: A tiny square alongside a strong cup of Earl Grey. The lemon and bergamot together? Unreal.
- On a dessert platter: Cut into small bite-sized pieces and stack them on a board with fresh berries and a dusting of icing sugar. It looks like a magazine cover.
- Slightly chilled on a warm evening: Pull it from the fridge 5 minutes before serving so it softens just slightly. Creamy, cool, lemony perfection.
- Gifted in a pretty box: Wrap squares in parchment, tie with twine, and hand them to someone you love. Instant hero status.
Now It’s Your Turn — Go Make This and Tell Me Everything
This lemon meringue pie fudge slice is the dessert I come back to when I want maximum impact with minimum effort. Six ingredients. No oven. A fridge does all the heavy lifting while you put your feet up.
And every single time I make it, I’m still a little amazed at how something this simple can taste this ridiculously good. The buttery crunch of that biscuit base, the creamy tang of the lemon fudge, those dreamy marshmallow swirls — it’s a whole experience in every bite.
So go make it. Take a photo. Tag me. Leave a comment and tell me how fast it disappeared — because it will disappear. And if you loved it, rate the recipe and share it with someone who deserves something sweet today. I’ll be right here, already planning what we’re making next.
Lemon Meringue Pie Fudge Slice
Equipment
- Food processor
- 18cm x 25cm slice tin
- Baking paper
- Heatproof Bowl
- Saucepan
- Microwave (optional)
Ingredients
- 250 g 250g Granita biscuits
- 100 g Butter, melted
- 395 g Condensed milk 1 tin
- 300 g White chocolate broken into small pieces
- 0.5 cup Lemon curd
- 200 g White marshmallows
Instructions
- Crush and Press the Base: In a food processor, blitz Granita biscuits into a fine crumb. Add melted butter and blitz to combine. Line an 18cm x 25cm slice tin with baking paper and press the crushed biscuit mixture into the base in a firm, even layer. Refrigerate while you prepare the topping.
- Make the Silky Lemon Fudge Layer: Place condensed milk and white chocolate (broken into small pieces) in a heatproof bowl over a saucepan of simmering water. Stir until the chocolate has melted and the mixture is smooth. Alternatively, heat in short bursts in the microwave until melted and smooth. Remove from heat and stir through the lemon curd. Add a drop of yellow food colouring if desired for a brighter colour.
- Fold in the Marshmallows: Heat marshmallows in short bursts in the microwave, or in a small saucepan, until partially melted. Gently fold through the condensed milk mixture — do not mix thoroughly, as you want visible marshmallow swirls throughout the filling.
- Set and Slice: Pour the filling over the chilled biscuit base and spread into an even layer. Refrigerate for at least 4 hours or overnight until fully set. Use a knife dipped in boiling water to slice into neat squares.
