Lemon Waffles

Made with a lemony batter, then served topped with homemade lemon curd, these twice-as-delicious waffles taste great morning, noon or night!

LEMON CURD Grated zest and juice of 1 lemon

Juice of 1 lime

1/2 cup granulated sugar

1/4 cup butter 2 eggs

WAFFLES 2 cups self-rising flour, sifted 1/3 cup granulated sugar

1 tsp. baking powder

Pinch of salt

3 eggs, separated

1 1/2 cups milk

5 Tbs. butter, melted

Grated zest of 1 lemon

Crème fraîche or Greek yogurt and confectioners’ sugar

l Lemon curd: Put lemon zest in heatproof bowl set over pot of simmering water. Add lemon and lime juices, then granulated sugar and butter. Simmer until butter has melted and sugar has dissolved; remove from heat. In separate bowl, beat eggs; stir 1 Tbs. at a time into lemon butter mixture, whisking after each addition. Return mixture to heat and cook, stirring, 10-15 minutes until curd is thick. Cool; store in covered container in refrigerator. l Waffles: Preheat oven to 200°F. In large bowl, whisk together flour, granulated sugar, baking powder, salt, egg yolks, milk, butter and lemon zest until smooth. In separate bowl, whisk egg whites until stiff; gently fold into batter, onethird at a time.

l Preheat waffle iron and grease with a little butter. For each waffle, ladle small amount of batter onto waffle iron; cook 2-3 minutes until golden brown. Transfer to baking sheet; keep warm in oven while cooking remaining batter in same way. Serve waffles with lemon curd and a dollop of crème fraîche or yogurt and a dusting of confectioners’ sugar.

Servings: 8. Cals.: 409. Protein: 9 g. Fat: 20 g. (11 g. saturated). Trans fat: 1 g. Chol.: 162 mg. Carbs.: 50 g. Sodium: 625 mg. Fiber: 1 g. Sugar: 26 g. Kitchen time: 1 hour. Total time: 2 hours, 15 minutes.