These s'mores are so tangy and tasty, like a bite of lemon meringue pie with fresh raspberries, you won't even miss the chocolate.
- 8 sheets graham crackers
- 3 tablespoons seedless raspberry jam
- 32 fresh raspberries (about 1 cup)
- 3 tablespoons lemon curd
- 8 large marshmallows
Heat a grill to medium-low heat. (The heat coming from a dying charcoal grill or a gas grill cooling down will also work well.)
Halve each graham cracker sheet crosswise into 2 squares. Dollop about 1 teaspoon of the jam on one half and top with 4 raspberries. Dollop about 1 teaspoon of the lemon curd on the other half. Repeat with the remaining ingredients.
Take the graham cracker squares and chocolate to your grill (as the marshmallows toast they will become soft and start to droop off the skewer). Working with a few at a time, skewer a marshmallow on a long fork or metal skewer and hold over the heat about 2 inches above the grates. Toast, turning occasionally, until the marshmallow puffs and turns golden brown, 1 to 2 minutes.
Place the marshmallow on top of the graham square with the fresh raspberries and gently press the graham half with the lemon curd on top of the marshmallow. Pull the skewer out the marshmallow while pressing down so it is sandwiched between the lemon and raspberry halves, and squeeze the curd and jam toward the edge of the graham. Enjoy immediately while warm and gooey.
Cook's Note: If you love apple pie, try making these s'mores using cinnamon graham crackers and substituting apple butter for the lemon curd.