Lemony Fudge Pie Recipes

FREEZER LEMON FUDGE

Freezer Lemon Fudge image

This lemon 'fudge' is sweet, tart, and refreshing, This 'fudge' is a bit on the rich side so a little goes a long way. Be sure to store in freezer.

Provided by Yoly

Categories Desserts Candy Recipes Fudge Recipes

Time 4h12m

Yield 16

Number Of Ingredients 7

Ingredients

cooking spray
1 (12 ounce) package white chocolate chips
½ (14 ounce) can sweetened condensed milk
3 tablespoons freshly grated lemon zest
3 tablespoons lemon zest, divided
½ teaspoon lemon extract
¼ teaspoon salt

Steps:

Line a 5x7-inch dish with parchment paper, leaving an overhang for easy removal of fudge. Spray with nonstick cooking spray.
Place white chocolate chips and sweetened condensed milk in a microwave-safe bowl. Microwave at 30-second intervals, stirring each time, until mixture is smooth and melted. Add lemon juice, 2 tablespoons lemon zest, lemon extract, and salt. Stir until well combined.
Pour into the prepared dish and smooth out the top. Sprinkle with remaining 1 tablespoon lemon zest. Freeze for a minimum of 4 hours, or until set.
Use a hot knife to cut fudge, wiping the knife clean after each cut.

Nutrition Facts : Calories 160.7 calories, Carbohydrate 19.1 g, Cholesterol 8.7 mg, Fat 8.6 g, Fiber 0.1 g, Protein 2.5 g, SaturatedFat 5.2 g, Sodium 74.5 mg, Sugar 18.8 g

LEMON FUDGE

Lemon Fudge image

It's hard to believe something this melt-in-your-mouth smooth and delicious can be made with so few ingredients in such little time! -Rozie Born, Zumbrota, Minnesota.

Provided by Taste of Home

Categories Desserts

Time 20m

Yield about 2 pounds.

Number Of Ingredients 5

Ingredients

1-1/2 teaspoons plus 6 tablespoons butter, divided
2 packages (10 to 12 ounces each) vanilla or white chips
2/3 cup sweetened condensed milk
2/3 cup marshmallow creme
1-1/2 teaspoons lemon extract

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.

Nutrition Facts : Calories 72 calories, Fat 4g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 25mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

FROSTY LEMONADE PIE

Frosty Lemonade Pie image

Crushed lemon sandwich cookies give this creamy pie extra flavor. It's a wonderful dessert to store in the freezer for nights when you need a low-sugar treat in a hurry. -Emma Overby, East Prairie, Mississippi

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1 package (8 ounces) fat-free cream cheese
1 tub (.5 ounce) sugar-free lemonade soft drink mix
1 cup cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen fat-free whipped topping, thawed
10 sugar-free lemon sandwich cookies, crushed
1 reduced-fat graham cracker crust (9 inches)
Lemon slices and fresh mint leaves, optional

Steps:

Beat cream cheese and drink mix until smooth. In another bowl, whisk milk and pudding mix 1-1/2 minutes (mixture will be very thick). Beat into cream cheese mixture. Beat in a third of the whipped topping. Fold in remaining whipped topping. , Reserve 3 tablespoons cookie crumbs; fold remaining crumbs into cream cheese mixture. Spoon into crust, spreading evenly. Sprinkle with reserved crumbs., Freeze, covered, until firm, 4-5 hours. Remove from freezer 15-30 minutes before serving. If desired, top with lemon slices and mint.

Nutrition Facts : Calories 257 calories, Fat 6g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 404mg sodium, Carbohydrate 35g carbohydrate (13g sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges

OLD FASHIONED LEMON PIE

Old Fashioned Lemon Pie image

This recipe came from a very old and dear friend, and it combines just the right amount of tartness and sweetness.

Provided by Pat

Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes

Yield 8

Number Of Ingredients 11

Ingredients

1 (9 inch) pie crust, baked
5 tablespoons cornstarch
1 cup white sugar
¼ teaspoon salt
2 cups water
3 egg yolks
2 tablespoons butter
5 tablespoons lemon juice
2 teaspoons lemon zest
3 egg whites
6 tablespoons white sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling: In a double boiler, combine cornstarch, sugar, and salt. Stir in water, mixing well. Cook until mixture is thickened, stirring frequently. Remove from heat.
Place egg yolks in a medium bowl and beat well. Slowly pour 1/2 cup of cornstarch mixture into egg yolks, whisking constantly.
Pour egg yolk mixture back into cornstarch mixture in double boiler, continuing to whisk constantly. Return double boiler to heat and cook mixture 2 minutes longer, stirring constantly. Remove from heat.
Stir butter or margarine, lemon juice, and lemon rind into thickened mixture. Allow mixture to cool, then pour into pie shell.
To Make Meringue: In a large metal or glass mixing bowl, beat egg whites until foamy. Add 6 tablespoons sugar a little at a time, continuing to beat until all sugar is incorporated and whites are stiff. Spread meringue into pie shell, making sure to completely cover lemon filling.
Bake in preheated oven for 15 minutes, just until meringue is golden brown. Chill before serving.

Nutrition Facts : Calories 286.8 calories, Carbohydrate 48 g, Cholesterol 84.4 mg, Fat 9.7 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 4.1 g, Sodium 219.4 mg, Sugar 35.4 g

LEMON FUDGE

Lemon Fudge image

A lovely sweet & tart recipe for lemon fudge I found online, posted by Elizabeth LaBau. For me, boiling the sugar & milk mixture for 6 minutes did not result in as firm a fudge as I'd like, but still, it was great, delicious fudge that also had the perfect consistency - as long as I kept it in the fridge. ;-) I'll try a candy thermometer the next time to see if boiling the mixture to soft ball stage doesn't do the trick.

Provided by stormylee

Categories Candy

Time 21m

Yield 36 pieces

Number Of Ingredients 7

Ingredients

2 1/4 cups sugar
3/4 cup evaporated milk
9 ounces white chocolate chips
4 ounces butter, cut into small pieces
1 teaspoon lemon oil or 2 -3 teaspoons lemon extract
1 lemon, zest of
1 -2 drop yellow food coloring (optional)

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.

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