Meg I found a recipe for Key-Lime Fudge. I'll bet you could substitute lemon juice and lemon zest for the key lime juice and zest to come up with something close to what you're looking for.

Lori

Meg, here's the recipe I use for Lemon Fudge:
3c sugar
3/4 c margarine or butter
2/3c evaporated milk
1 12 oz pk white chocolate chips
1 7 oz jar marshmallow creme
1 c pecans (optional but good)
1 tsp lemon extract
3T lemon zest
Combine sugar, butter, and milk in a 3 quar saucepan.
Bring to a full boil stirring constantly. Boil for 5 minutes stirring all the time. Remove from heat, add chips and stir until melted. Add marshmallow cream`, nuts, lemon extract, zest. Beat until well blended and pour into a buttered 9x13 pan. Cool at room temp and cut into squares.
RL`

Is the texture just like most fudge recipes, Roselin?

Yes, nice and creamy-and something you, as a lemon lover, would like, I think. Am going to try it with lemon juice instead of lemon extract and see how it does next time.
RL`

Lemon fudge......hmmmm, I'm having a hard time wrapping my mind around that mixture. Interesting.
Sorry, I'm just thinking out loud.

I think it's the "fudge" part of the title, Kevin. I can't think of any kind of fudge other than chocolate.

Try it, Kevin-you'll like it. Trust me! LOL
RL`