Lemon Meringue Waffles
photo by Baby Kato
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
8 waffles
- Serves:
- 6-12
ingredients
-
WAFFLE BATTER
- 473.18 ml plain flour
- 2.46 ml baking soda
- 2.46 ml salt
- 29.58 ml extra finely granulated sugar
- 1 egg, separated
- 295.73 ml milk
- 29.57 ml unsalted butter, melted
- 9.85 ml finely grated lemon zest
-
TOPPING
- 177.48 ml yogurt
- 177.48 ml lemon curd
- 12 small meringues, lightly crushed
- mint leaf, to decorate
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
-
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.
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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!
Tweaks
-
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!
RECIPE SUBMITTED BY
looneytunesfan
United States