Simply.Striking

Simply striking and strikingly simple. Recipes, crafts, home decor and general life hacks that are easy yet impressive.

Lemon Fudge Shortbread Bars

Fudge is such a traditional sweet for the holidays and is always a popular selection. As much as I love desserts and sweets, I find fudge to be too cloyingly sweet and heavy. Lemon has always been a favourite flavour of mine for desserts so when I was debating about posting a fudge recipe, I thought this was a marriage made in heaven. The tartness of the lemon helps add freshness and cuts down the sugary sweetness of the fudge. The shortbread crust and coconut topping helps add some texture and a different kind of sweetness.

In my pictures I had tripled the recipe because I was making a large batch for a party.

You will need:

Shortbread crust:

3/4 cup butter

1/4 cup sugar

1/4 tsp salt

1 1/2 cups flour

1/2 tsp vanilla extract

Fudge:

1 can sweetened condensed milk

2 cups white chocolate chips

1 tsp lemon extract

Zest of 1 lemon

1 cup shredded coconut (your choice of sweetened or non-sweetened)

Preheat oven to 350 degrees fahrenheit

  1. Line a square cake pan with foil and grease. I over hang the foil so that it is easy to life the fudge out.

lemon fudge prepared pan

  1. Mix all the shortbread ingredients together until it is crumbly.

lemon fudge shortbread mixed

  1. Pat the crust down as evenly as possible and bake in the oven for 20 minutes or until it is lightly golden brown. Remove from oven and cool.

lemon fudge lined pan with cookie

lemon fudge cookie baked

  1. Now start on the fudge. Do not start the fudge too early because it sets so easily and you want it right off the stove when you pour it into the crust. Pour the condensed milk into a heavy bottom pot over medium heat.

lemon fudge boiling milk

  1. As it begins to heat up, add the chocolate chips.

lemon fudge adding chips

  1. Once all the chips are melted and the mixture is smooth, add the lemon extract and rind. Mix well.

lemon fudge adding rind

  1. Pour over the crust

lemon fudge poured for cooling

  1. Sprinkle the coconut evenly across the top and lightly press down. Let the fudge cool for at least 3-4 hrs before cutting. You can place it in the fridge to set it further.

lemon fudge adding coconut

I love to hear your comments and suggestions. Thank you for taking the time to comment!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Information

This entry was posted on December 17, 2013 by in Recipes and tagged , , , , .
%d bloggers like this: