Enjoy this refreshingly sweet and slightly tart Lemon Fudge for dessert on a warm spring or summer day.
- 24-28 ounces (680 – 794 grams) white chocolate chips* (see note below)
- 1 ⅓ cups (416 grams) lemon curd
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Line an 8-inch square pan with non-stick tin foil or parchment paper or regular tin foil- sprayed lightly with baking spray.
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Pour the white chocolate chips and the lemon curd into a microwave-safe mixing bowl.
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Heat at 70% power for 90 seconds.
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Let rest in the microwave for 3 minutes.
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Remove and stir until melted.
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If needed, heat for another 15 seconds at 70% power. Let rest, allowing the residual heat in the fudge to melt any remaining chips, then stir until melted.
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Pour the fudge into the lined baking pan.
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Cover with a piece of tin foil or plastic wrap.
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Chill in the refrigerator for about 3 hours until firm.
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Remove the fudge from the pan and peel off the tin foil or parchment paper.
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Cut into 36 squares.
Store in an airtight container for up to a week. Store in the refrigerator for up to 2 weeks.
