This lemon fudge recipe is just 3 ingredients and is easier to make than traditional fudge. You don’t need a candy thermometer and you don’t need a stove. The fudge is rich, creamy, and only takes about five minutes to prepare. It also stores well so you can make it ahead of time for gifting or bringing to an event.
a stack of three pieces of lemon fudge.

Whether you need an easy dessert to bring to a party or are looking for an easy gifting idea, this lemon fudge is the answer. It takes about five minutes to prepare and it stores very well.

This lemon fudge is very creamy and slightly chewy. It is very sweet with a light lemon flavor throughout. It does not have any tart flavor that usually comes from lemon juice.

Ingredients

  • White chocolate
  • Condensed milk
  • Lemon zest

White chocolate chips: White chocolate chips are melted down to provide the base for this fudge. I recommend starting with a fresh and fairly new package of white chocolate chips. Old white chocolate chips don’t melt as well.

Condensed milk: This recipe uses full fat sweetened condensed milk to give the fudge its rich chewy texture. It keeps the white chocolate from fully solidifying again so that it stays in a fudgy state.

Lemon zest: Fresh lemon zest gives this fudge a bright lemon flavor without the tartness. You want to stick with lemon zest and not lemon juice because adding lemon juice will make the fudge too soft. If you prefer a stronger lemon flavor, you can also add 1-2 drops of lemon extract.

How to Make Lemon Fudge

Microwave

Add the white chocolate and condensed milk and heat in the microwave in 15-30 second intervals until melted and smooth. The lemon zest is then stirred in.

Freeze

Pour your batter into a loaf pan lined with parchment paper and then place it into the freezer until set. You’ll know it’s set when it’s firm when you lightly press on it.

Storage

You can store uneaten fudge in the fridge or freezer.
three pieces of fudge in a stack.

Recipe Tips

  • If you don’t have a microwave, you can use a double boiler to prepare the fudge. Place a heat-proof bowl over a pan of simmering water. Be sure that the bowl fits the pan well so water doesn’t bubble up into the bowl.
  • Lining the pan with parchment paper ensures the fudge won’t stick and it also makes it easy to lift the fudge out in one piece for slicing.
  • When you pour the fudge batter into the pan, rap the bottom of the pan lightly on the counter. This will pop any air bubble in the fudge.
  • It’s easier to slice room temperature fudge, so let it sit out at room temperature before slicing it with a sharp knife.

a plate of lemon fudge pieces.

More Easy Fudge Recipes

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4.91 from 10 votes

3 Ingredient Lemon Fudge

This lemon fudge is rich and creamy. It is so easy to make and stores well so it can be made ahead of time.
Servings: 21 pieces
Prep Time: 5 minutes
Total Time: 5 minutes
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Ingredients

  • 1 1/2 cups (245 g) white chocolate chips
  • 1/2 cup (118 ml/4 oz) sweetened full fat condensed milk
  • 2 tbsp (6 g) lemon zest, plus additional for topping

Instructions
 

  • Line the bottom of an 8 x 4 inch loaf pan with parchment paper.
  • Add white chocolate chips and condensed milk to a large microwave safe mixing bowl. Heat chocolate in 15-30 second intervals, stirring in between with a spatula until chocolate is completely melted and the mixture is uniform. I like switching to a whisk to stir after the chocolate is mostly melted to ensure that you have a smooth, uniform mixture. You can also melt the chocolate and condensed milk on the stove using the double boiler method.
  • Stir in the zest. Once the zest is added, you will notice the fudge start to thicken up right away. Working quickly, add the mixture into the prepared pan.
  • Use a spatula to spread the fudge mixture evenly across the bottom of the pan and smooth the surface. Rap the bottom of the pan against your counter a few times to eliminate any air bubbles. If desired, sprinkle additional zest on the surface for decoration.
  • Place fudge into freezer until set (about 30 minutes). The fudge is ready when it feels firm to the touch. Bring the fudge to room temperature before cutting with a sharp knife. Store uneaten fudge in the fridge or freezer.

Notes

  • I cut my fudge into approximate 1 inch squares.
  • For a stronger lemon flavor you can add 1-2 drops of lemon extract.
Serving: 1piece, Calories: 116kcal, Carbohydrates: 17g, Protein: 1g, Fat: 5g, Saturated Fat: 4g, Sodium: 18mg, Fiber: 1g, Sugar: 17g, NET CARBS: 16
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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