Lemon Waffes with Lemon Cream

By AzWench

Ingredients

• 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

Preparation

Step 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 the milk, 2 teaspoons lemon juice, lemon peel and melted butter. Sift in the flour. Fold in the 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.