1 box lemon pudding, prepared, saving the egg whites
2 Tbs. granulated sugar
¼ tsp. cream of tartar
½ tsp. vanilla flavoring
Thoroughly chill the lemon pudding. Meanwhile, using a beater, whip the egg whites and cream of tartar until the egg whites hold a soft peak. Gradually add the sugar and the vanilla; whip until meringue holds a firm peak; chill.
When ready to serve, top each Pretzel Snap with some lemon pudding and top with a dollop of meringue.
Use a brulee torch to lightly brown the meringue. Serve immediately.