Description
Lemon is my jam. I love pretty much all things lemon, pretty much all the time. If it has Lemon Curd in it, its probably one of my favorite foods. I use store- bought lemon curd for this, but you could 100% make your own. Lets be honest, its always a good thing to have hanging around.
But I mixed it right into the batter for these waffles, and the effect is amazing. Just enough lemon flavor to make it purposeful, but not overwhelming. I also really love this recipe because there is NO need for syrup! HELLO salted blackberry butter!
Scale
Ingredients
For Waffles
- 2 Eggs
- 2C Flour
- 1 3/4C Heavy Cream
- 1/2C Vegetable Oil
- 1T Granulated Sugar
- 4t Baking Powder
- 1/3C Lemon Curd
For Salted Blackberry Butter
- 1/2C Unsalted butter, softened
- 4 5 Blackberries, diced
- 1/2t Flake salt ( I like Jacobsens Co.) + more for garnish
For Lemon Infused Meringue
- 4 Egg whites, room temp
- 1/2C Water
- 1C Sugar
- Juice from 1 lemon
- Zest from 1/2 Lemon
Instructions
- Combine all the dry ingredients in one medium sized bowl. Add the wet ingredients, and stir until just combined.
- Spray a waffle iron with PAM or nonstick spray, and cook until golden. This recipe should make about 6 full sized waffles.
- Top each with the salted blackberry butter while they’re still hot, and finish with hefty scoops of the meringue. You can add syrup if you want, but I really don’t think it needs it!
For Salted Blackberry Butter
- Combine all ingredients in a small bowl, and refrigerate for about 10 minutes. Scoop it into small rounds using a small scoop, and top each one with a pinch of salt. Keep them refrigerated until ready to serve on HOT waffle.
For Lemon Infused Meringue
- In a saucepan, combine the water, sugar, and lemon zest. Cook the sugar syrup until it hits (240F)
- While your sugar syrup is heating, whip up the egg whites and the lemon juice in your mixer until soft peaks form.
- VERY slowly add the sugar syrup to the egg whites while the mixer is running on medium. After all the sugar is added, turn the mixer up to high and mix until you have stiff peaks. The meringue should be shiny and have a super silky texture.
- There you have it! A perfect breakfast dish for mothers day, a birthday, or just Tuesday. Happy cooking!