• Ingredients
    • 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

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  • Directions
    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.