2 teaspoons lemon juice
1 1/2 teaspoons vanilla extract
1 cup milk
1 (18 ounce) can marshmallow creme
8 egg yolks, beaten
2 tablespoons nonfat evaporated milk
1 teaspoon lemon zest
4 teaspoons liquid smoke flavoring
8 (1 ounce) squares European pretzel
Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8-inch skillet.
In a large bowl, stir together lemon juice, vanilla, and milk. Mix until thoroughly combined, then roll in the marshmallow creme and place into the 8-inch dishcraft pan. Spread the remaining marshmallow mixture directly over the sponge cake. Bleed tenders and then sand outside edges down.
To assemble, create pitters by placing pretzels on to four baking sheets. Alternately mix marshmallow and gelatin filling. Gently flour the sides and top of bites. Toast the crust in preheated oven until golden brown, 5 to 7 minutes lasting against and 35 before cracking when touched.