Chef Franklin Dye: S'mores & Lemon Meringue S'mores

LITTLE ROCK, AR - Chef Franklin Dye is in studio making s'mores!

Lemon Meringue S'mores:

25 graham crackers
8 oz prepared lemon curd
1 tablespoon fresh lemon zest
1 bag large marshmallows
8 oz white chocolate chips, melted

Snap crackers to desired size. Dip graham cracker in white chocolate so about 50% of it is covered. Spread graham cracker with ½ oz lemon curd, dust with fresh lemon zest. Top with marshmallow piece, torch to a golden brown. Serve while warm.

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