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Meyer Lemon Fudge

Meyer Lemon Fudge

A white chocolate fudge that is enhanced with the juice and zest of a Meyer lemon
Course Dessert
Cuisine American
Keyword fudge, lemon
Prep Time 5 minutes
Cook Time 5 minutes
Cooling time 4 hours
Total Time 4 hours 10 minutes


  • 1 1/2 cups fine sugar
  • 2/3 cup whole milk
  • 4 tablespoons butter
  • 1-2 drops yellow gel paste food coloring
  • 10 oz white chocolate chips
  • 2 tablespoons freshly squeezed Meyer lemon juice about 1 lemon
  • 1 teaspoon Meyer Lemon zest


  • Line a 8 x 8 baking pan with wax or parchment paper. Spray with oil. Set aside.
  • Place the sugar into a food processor. Process for 30 seconds until the sugar is fine.
  • Combine sugar, milk, and butter in a medium sauce pan. Bring to a boil over medium high heat.
  • Boil for 5 minutes, do NOT stir during this time.
  • Remove from the heat. Add in the food coloring, then stir in the white chocolate until completely melted.
  • Stir in the lemon juice and zest.
  • Quickly place into your 8 x 8 pan. Smooth out with a spatula.
  • Allow to complete cool to set up before cutting.


You can substitute any kind of citrus you like, just keep to 2 tablespoons of juice and 1 teaspoon of zest.