Lemon Meringue Pie Fudge

 It's fudge with a crust!! Easy, fast, no cook - this is the perfect lemon fudge recipe. 

1 1/2 cups cookie crumbs (shortbread, lemon shortbread, or lemon cookies)
3 tablespoons butter, melted 
4 cups white chocolate chips, divided
1 can (14 ounces) sweetened condensed milk
1 teaspoon pure lemon extract
Optional: for more punch of lemon, add about 1/2-1 teaspoon lemon zest
2-3 drops yellow food coloring, if desired
3/4 cup marshmallow fluff

• Cover a 8x8 or 9x9 pan with foil and spray with cooking spray.
• Mix cookie crumbs and butter 
• Press into pan
• Bake at 350 degrees for 15 minutes. 
• Let cool while you prepare filling.
• Place one cup of white chocolate chips in a small bowl. 
• Set aside.
• Place remaining 3 cups of white chocolate chips in a medium saucepan. 
• Add the sweetened condensed milk 
• Heat over medium-low heat, stirring, until melted.
• Meanwhile place the bowl of chips in the microwave and heat, on 50% power, for about 1-2 minutes, stirring each 30 seconds.
• Once the chips and  condensed milk in the pan have melted, remove from heat and stir in lemon extract, zest (if using), and food coloring. 
• Pour over crust.
• Working quickly, stir fluff into the white chocolate chips you melted in the microwave. 
• The chocolate will seize a little, but that’s okay. 
• If needed, microwave an additional 15 seconds to help the mixture stir together. 
• Drop chunks of the fluff mixture on top of the lemon fudge 
• Use a knife or offset spatula to swirl into the top. 
• Cool on counter for about 10-15 minutes and then chill until set. 
• Slice and serve.

Recipe: Crazy for Crust