Sour-Milk Waffles With Lemon Curd Syrup

By Laken

Total Time: 60 minutes
Makes: 6 waffles, 1¼ cups lemon curd

Ingredients

• For the lemon curd:
• Zest and juice of 6 large lemons
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 5 egg yolks
• Pinch salt
• For the waffles:
• 2 eggs, separated
• 2 tablespoons white vinegar
• 2 cups whole milk
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon ginger (optional)
• 1/2 cup butter, melted

Preparation

Step 1

1. Make the lemon curd: Combine lemon zest and sugar in a bowl and stir well. Add butter, and, using an electric mixer set to low-medium, mix until light and fluffy. With mixer still running, add yolks one at a time. Gently stir in lemon juice and salt. Pour mixture into a saucepan and cook on low, whisking constantly to prevent scorching or curdling, until mixture is glossy and thick enough to coat a spoon, 20-25 minutes. Keep warm.

2. Make the waffles: Place egg yolks in a large bowl and mix well. Stir vinegar into milk, then add milk mixture to yolks and stir to combine. In a separate bowl, stir together flour, baking soda, sugar, salt and ginger, if using. Working in batches, add dry ingredients to wet ingredients and mix well until evenly combined. Stir in butter until batter is smooth. Set aside.

3. In a separate bowl, beat egg whites until they are stiff and glossy. Gently fold whites into reserved batter. Spoon batter into a waffle maker and cook according to manufacturer's instructions. Serve waffles immediately or keep warm and crisp in a 200-degree oven. Spoon lemon curd over waffles while it is warm and pourable. (Curd will thicken as it cools.) Leftovers will keep in a well-sealed heatproof jar, refrigerated, 2-3 weeks.