Lemon Meringue Pie Waffles
Golden waffles stuffed with luscious lemon curd and fluffy toasted meringue!
Ingredients
Lemon Curd:
- 4 egg yolks
- 1 whole egg
- ½ cup granulated sugar
- ¼ cup lemon juice
- 1 ½ Tablespoons lemon zest
- Pinch of salt
- 2 Tablespoons unsalted butter cut into half-inch pieces
Meringue Topping:
- 3 large egg whites
- ¾ cup granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
Waffles:
- 2 ¼ cup milk
- 2 Tablespoons lemon juice
- 2 cups all-purpose flour
- ½ cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs (separated)
- ⅓ cup granulated sugar
- ½ cup vegetable oil
- 1 ½ teaspoon vanilla extract
- ½ teaspoon almond extract
Instructions
Make the Lemon Filing:
- In a medium saucepan, whisk the egg yolks, whole egg, and sugar together until just combined. Whisk in the lemon juice, zest, and salt. Add the butter and cook over medium-low heat, stirring constantly, until the mixture has thickened, about 3-5 minutes minutes.
- Immediately strain the curd through a fine-mesh strainer into a medium-size bowl. Cover with plastic wrap and place in the refrigerator to cool completely.
Make the Meringue Topping:
- Add the egg whites and sugar to a large heatproof bowl and set over a saucepan of barely simmering water. Heat mixture, stirring constantly, until the temperature hits 160ºF on a candy thermometer, about 3-5 minutes.
- Remove bowl from saucepan, add the cream of tartar, and beat mixture with an electric hand-mixer (or in a stand mixer fitted with a whisk attachment) on high speed until stiff glossy peaks form, about 6-8 minutes. Add the vanilla near the very end.
Make the Waffles:
- In a medium bowl, combine the milk and lemon juice. Allow to sit while you work on the batter.
- In a medium bowl, whisk the flour, cornstarch, baking powder, and salt together; set aside.
- In a separate bowl, using an electric beater on high speed, whip the egg whites until soft peaks form. Add the sugar, then continue whipping until stiff peaks form.
- Add the egg yolks, oil, and extracts to the milk mixture and stir until well combined. Pour wet ingredients into the flour mixture and stir until just combined--batter should be lumpy. Gently fold in the whipped egg whites.
- Cook batter in a waffle iron according to manufacturers instructions. Once cooked, serve immediately with lemon curd and meringue topping. Toast the topping with a kitchen torch, if desired.
- If not serving right away, place waffles directly onto the (clean) rack of an oven that's been preheated to 200ºF, while you cook up and coat the rest of the waffles