1. Prep Your Workspace: Prepare an 8×8 inch square baking pan by lining it with parchment paper or aluminum foil. This prevents sticking and ensures easy removal.
2. Gather Your Ingredients: In a medium saucepan, combine white chocolate chips or white almond bark, sweetened condensed milk, unsalted butter, freshly squeezed lemon juice, and lemon zest.
3. Melt the Ingredients: Place the saucepan over low to medium heat and stir continuously until everything melts into a smooth and glossy mixture. Add yellow food coloring if desired.
4. Remove from Heat and Finalize: Once melted and smooth, remove the pan from heat. Stir in additional white chocolate chips if necessary to adjust the consistency.
5. Pour and Spread: Pour the mixture into the prepared baking pan and use a spatula to spread it evenly. Optionally, sprinkle extra lemon zest or decorative toppings on top.
6. Let It Set: Allow the fudge to cool at room temperature or refrigerate it for at least 4 hours. For a quicker setting time, place it in the freezer for 1-2 hours.
7. Cut and Serve: Once the fudge is firm, lift it out of the pan using the parchment paper. Use a sharp knife to cut it into squares, wiping the blade between cuts for clean edges.