Total Time
Prep 15 mins
Cook 15 mins

Another delicious twist on one of my favorites

Ingredients Nutrition

  • 24 thin gingersnap cookies
  • 12 lemon curd
  • 24 marshmallows (about 1 in. wide)


  1. Cover 1 side of each of the 24 squares equally with the lemon curd.
  2. Thread 2 marshmallows onto a campfire fork or metal skewer.
  3. Repeat for each portion, or reuse fork or skewer.
  4. Hold marshmallows above heat source and turn as needed until marshmallows are golden brown on the outside and soft in the center, 1 to 2 minutes.
  5. Lay 2 toasted marshmallows on coated side of 1 ginger snap; top with another ginger snap, coated side down.
  6. Hold ginger snaps together and pull fork from marshmallows.
  7. Repeat to make more s'mores.


Most Helpful

Made this for PAC Spring 2007 -- Oh wow, these were good!! I think I like these even better than traditional s'mores! I used Anna's Ginger Thins for the cookies, and Dickinson's Lemon Curd. I was at work (as usual), and didn't have access to any open flame other than a lab burner (ick), so I put the marshmallows on half of the cookies, nuked for 15 seconds, then topped them with the other snaps which were spread with the lemon curd. Very nice flavor combination. Now I just have to take some of the ingredients home to get my Gram hooked on them (she loves gingersnaps, lemon AND marshmallows, so I'm sure she's gonna love them all together)! Thanks for posting!

Muffin Goddess May 14, 2007

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