Lemon Meringue Snaps

• Course Dessert, Grab & Go
• Cuisine American

Prep time

Cook time

Servings

Ingredients

• Snyder’s Gluten-Free Mini Pretzels
• 1 box of gluten-free lemon pudding, prepared, saving the egg whites
• 2 tbs Granulated Sugar
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla flavoring

Instructions

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.