Lemony Fudge Pie Recipes

LEMON FUDGE

Steps:

• Line a 9-in. square pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside. In a large saucepan, melt remaining butter over low heat. Add chips and milk; cook and stir for 10-12 minutes or until chips are melted. , Stir in marshmallow creme and extract; cook and stir 3-4 minutes longer or until smooth. Pour into prepared pan. Chill until set. , Using foil, lift fudge out of pan. Discard foil; cut fudge into squares. Store in the refrigerator.

LEMONY FUDGE PIE

Steps:

• Mix up butter and cookie crumbs and press into a baking pan - 8x8 or 9x9 work well. It helps to cover pan first with foil and cooking spray first. At 350 degrees, bake crust for fifteen minutes while preparing filling.
• In a small bowl, place one cup of white chocolate chips and set aside.
• With remaining three cups of white chocolate chips, place them in a medium saucepan over medium low heat. Add the sweetened condensed milk, stirring, until melted and milk is combined.
• While chips and sweetened condensed milk heats and heats in pan, microwave and heat, on 50% power, the other bowl of chips for about 1-2 minutes, stirring each 30 seconds.
• As the sweetened condensed milk and chips melt, add lemon extract and food coloring. Working quickly, pour over crust. Meanwhile, stir melted chips from microwave and fluff together (microwave for a few minutes more if needed).
• Next, drop spoonfuls of chip/fluff mixture into the pie crust on top of the lemon and swirl into the top. Allow the pie to cool on the counter somewhat then place in the fridge to chill completely until set. Cool on counter for about 10-15 minutes and then chill until set.
• Notes from site: If the cookies you're using for the crust are particularly buttery, you won't need to use as much butter, and vice verse. Use your judgement. The crust should come together easily when you press it into the pan - if not, add a bit more.

LEMON FUDGE

Steps:

• Line an 8x8 pan by with aluminum foil and butter the foil.
• Combine the sugar and evaporated milk in a pan over medium heat. Stir continuously while the mixture comes to a boil. Once the mixture is fully boiling, continue to cook, stirring constantly, for six minutes.
• After six minutes, remove the pan from the heat. Quickly stir in the butter, white chocolate chips, lemon oil or extract, lemon zest, and a few drops of yellow food coloring (if using). Continue stirring until the fudge is smooth.
• Pour the fudge into the prepared pan. Allow it to set at room temperature for at least two hours. Once set, cut it into squares.