Lemon Meringue Snaps

Lemon Meringue Snaps


  • Snyder’s of Hanover® Pretzel Snaps
  • 1 box lemon pudding, prepared, saving the egg whites
  • 2 Tbs. granulated sugar
  • ¼ tsp. cream of tartar
  • ½ tsp. vanilla flavoring


  1. 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.

  2. When ready to serve, top each Pretzel Snap with some lemon pudding and top with a dollop of meringue.

  3. Use a brulee torch to lightly brown the meringue. Serve immediately.