Lemon Waffles with Lemon Cream

  • Yield 4 to 5 servings

Try these zesty waffles for a welcomed change of pace.


5 -- egg yolks
1/2 cup sugar
1 cup scalded milk
5 tablespoons fresh lemon juice
4 -- egg yolks
3 tablespoons sugar
1/2 teaspoon salt
1 cup milk
2 teaspoons fresh lemon juice
2 tablespoons grated lemon peel
1/4 cup cooled melted butter
1 cup flour
4 -- egg whites, stiffly beaten but not dry
1/2 cup whipping cream, whipped


  1. Combine 5 egg yolks and 1/2 cup sugar in a double boiler and beat until thick and pale yellow.  Blend in the scalded milk.  Cook over simmering water for 8 minutes or until the mixture thickens and coats a spoon, stirring constantly.  Remove to a medium glass or porcelain bowl.  Stir in 5 tablespoons lemon juice.  Chill, covered, for 3 hours or longer.  Beat 4 egg yolks, 3 tablespoons sugar and salt in a medium bowl.  Blend in milk, 2 teaspoons lemon juice, lemon peel and melted butter.  Sift in flour.  Fold in egg whites.  Spoon onto a hot greased waffle iron.  Bake until golden brown.  Fold the whipped cream into the chilled mixture.  Serve immediately with the waffles.

Recipe reprinted with permission from  America’s Most-Loved Community Cookbooks Recipes Worth Sharing (Nashville, Tn., 2008).





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