Lemon Meringue Waffles

"This recipe which I adopted from the RecipeZaar account has been changed. The ingredints did not match the directions and as I hadn't made it (and could find no close match on the internet to see where the error was) I have revised this recipe. I HAVE made these before and they are delicious. If you love lemon meringue pie, you are in for a treat."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
Ready In:
40mins
Ingredients:
12
Yields:
8 waffles
Serves:
6-12
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ingredients

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directions

  • Prepare and preheat the waffle iron or machine as directed.
  • Combine the flour with the baking soda, salt and sugar in a bowl and make a well in the center. Add the egg yolk and milk, and gradually work into the flour using a whisk. Beat gently until smooth. Carefully stir in the melted butter and lemon zest.
  • In a grease-free bowl, whisk the egg white until stiff and carefully fold into the batter using a large metal spoon.
  • Prepare the waffles & keep warm until you are ready to serve.
  • To serve, gently swirl the yogurt and lemon curd together and spoon on top of the waffles. Sprinkle with crushed meringue and decorate wih mint leaves.

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Reviews

  1. These are very tasty waffles. They are tall, thick, dense and very flavorful. They crisped up nicely and are very filling. I ommited the topping, I didn't have any lemon curd...I can't wait to try this again but with the topping. I garnished the waffles with icing sugar and fresh squeezed lemon juice. Thanks so much for sharing looneytunesfan.
     
  2. Yum! I LOVE lemon, so I had to make these. I didn't make the topping though, instead I used some thinned raspberry jam on top and the sweetness balanced out the tartness very well. I also did 'health up' the recipe a little. I used 1 1/4 cup AP flour, and 3/4 cup WW flour. I used skim milk, and substituted the melted butter with 1 tablespoon canola oil and 1 taplespoon smooth applesauce. As a preference, I added closer to 3 t lemon zest and a couple of drops of lemon juice. Thanks for the great recipe!
     
  3. The recipe instruction don't even match with what's listed in the ingredent list. Must be fixed.
     
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Tweaks

  1. Yum! I LOVE lemon, so I had to make these. I didn't make the topping though, instead I used some thinned raspberry jam on top and the sweetness balanced out the tartness very well. I also did 'health up' the recipe a little. I used 1 1/4 cup AP flour, and 3/4 cup WW flour. I used skim milk, and substituted the melted butter with 1 tablespoon canola oil and 1 taplespoon smooth applesauce. As a preference, I added closer to 3 t lemon zest and a couple of drops of lemon juice. Thanks for the great recipe!
     

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