You are here: Home » Recipes » Lemon Waffles with Lemon Cream Lemon Waffles with Lemon Cream Recipe by Favorite Recipes Press Yield 4 to 5 servings Try these zesty waffles for a welcomed change of pace. PrintEmail Ingredients 5 -- egg yolks1/2 cup sugar1 cup scalded milk5 tablespoons fresh lemon juice4 -- egg yolks3 tablespoons sugar1/2 teaspoon salt1 cup milk2 teaspoons fresh lemon juice2 tablespoons grated lemon peel1/4 cup cooled melted butter1 cup flour4 -- egg whites, stiffly beaten but not dry1/2 cup whipping cream, whipped Instructions 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).