Lemon Meringue Pie Fudge Slice
A no-bake lemon meringue pie fudge slice with a buttery biscuit base, silky white chocolate and lemon curd filling, and swirls of gooey marshmallow. Six ingredients, no oven required, and absolutely irresistible.
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.
Notes
Store in the fridge in an airtight container for up to 5 days. For clean slicing, always dip your knife in boiling water and wipe dry between cuts. The marshmallows should only be partially melted before folding — you want visible swirls, not a smooth mixture.