So it was Valentine’s Day this past Sunday. How fitting for one of my favorite holidays to occur during the homestretch of Lemon LoveFest. It used to be all about pink and red valentines and chocolate for me, but this year the day was all about yellow and lemons—Meyer lemons.

My love affair with Meyer lemons goes into full bloom during Meyer season (and doubly so this year; have you checked out the Lemon LoveFest Library lately?). It warms my lemon–lovin’ heart to see how many of you share my love of lemons (especially Meyers), and in so many different and creative ways! It’s also gratifying to know that those who had never heard of this very special lemon have given it a try, and (of course) were instantly smitten with the superior flavor it imparts to any recipe.

This year, I wanted to make something different for the family to celebrate Valentine’s Day and Lemon LoveFest. I surfed the web in search of a candy recipe that utilized lemons and came up with this. It doesn’t use typical basic fudge ingredients, so I was intrigued. I ended up making this recipe well in advance of the day, and even managed photographing it. Unfortunately, writing about it and posting it took a back seat once the holiday weekend hit. Between the Olympics debut, NBA All–Star Weekend and my own basketball stars playing in games and tournaments all weekend, we could barely squeeze in a V–Day dinner (much less a post!).

Luckily, this recipe isn’t holiday–specific. You don’t have to cut it into heart shapes like I did. I just couldn’t resist making my Boo *Meyers* into heart shapes (have I ever mentioned my heart–shaped rock collection or my hand–made heart card collection before?). Yup, I love both lemons and hearts, and combining the two just gets me giddy.

So, with holiday weekend obstacles safely behind me, I present fudge. Not just any fudge—Meyer Lemon Fudge! Sound too good to be true? Well it was. By the time I allowed my lucky V–Day candy recipients to partake in that which is lemony heaven–on–earth, it had all but disappeared! I was confident that I’d cleverly hidden away the heart–shaped plate with all the little heart–shaped pieces of lemon luv to preserve it till the big day, but nyet! (Uh oh, the international vibe of the Olympics is starting to get to me already!) It was a good thing I ate all the leftover scraps from the heart–cutting process myself, or they would have had to contend with one angry lemon mama. Having never made this recipe before, I didn’t know what a hit I had on my hands. (As usual, no one ever fessed up about the incident.) But that’s okay. I didn’t have to ask opinions to rate the recipe this time. The prematurely empty plate was my answer!
 

 
Meyer Lemon Fudge
(adapted from About.com)
 
2–1/4 cups sugar
3/4 cup evaporated milk
1–1/4 cups (9 ounces) real white chocolate chips (not vanilla or white baking chips)
1 stick (4 ounces) unsalted butter, cut into small pieces
1–2 teaspoons lemon oil (can substitute lemon juice, but use more)
Zest of one Meyer lemon
Yellow food coloring
 

Prepare an 8×8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

Combine the sugar and evaporated milk in a medium pan over medium–high heat. Stir continuously while the mixture comes to a boil. Once it is fully boiling, continue to cook, stirring constantly, for six minutes.

After six minutes, remove the pan from the heat, and quickly stir in the butter, white chocolate chips, lemon oil, lemon zest and a few drops of yellow food coloring.

Stir quickly to melt the butter and white chocolate. Continue stirring until the fudge is homogeneous and smooth. Note: This may look like it isn’t ever going to homogenize, but it will. Just keep stirring vigorously (I used a silicone spatula) and it will eventually blend together.

Pour the fudge into the prepared pan. Allow it to set at room temperature for at least two hours. Once set, cut it into small squares with a sharp knife or use cookie cutters if you want shaped pieces.

The fudge can be stored in an airtight container at room temperature for several weeks.

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