Ingredients:

  • 1 cup Granulated Sugar (for curd)
  • 6 Large Egg Yolks (for curd, save whites for meringue)
  • ½ cup Fresh Lemon Juice
  • 2 tbsp Lemon Zest (finely grated)
  • 4 oz Unsalted Butter, cold and diced
  • ¼ tsp Pinch of Salt (for curd)
  • 1 ½ cups All-Purpose Flour (sifted)
  • 2 tsp Baking Powder
  • ½ tsp Baking Soda
  • 2 tbsp Granulated Sugar (for waffles)
  • ½ tsp Salt (for waffles)
  • 2 large Large Eggs (separated, for waffles)
  • 1 ¼ cups Buttermilk (room temperature)
  • 4 tbsp Unsalted Butter, melted (cooled slightly)
  • 1 tsp Vanilla Extract
  • 4 large Large Egg Whites (for meringue, room temperature)
  • 1 cup Granulated Sugar (for meringue)
  • ½ tsp Cream of Tartar

Instructions:

  1. Phase 1: Preparing and Chilling the Lemon Curd. In a saucepan, whisk together 1 cup sugar, 6 egg yolks, lemon juice, zest, and ¼ tsp salt until smooth.
  2. Cook Curd: Heat the mixture over medium-low heat, stirring constantly, until the mixture thickens significantly, reaching about 175°F (80°C). It should coat the back of a spoon. Do not boil.
  3. Emulsify Butter: Remove from heat and immediately whisk in the cold, diced 4 oz butter, one cube at a time, until fully melted and smooth.
  4. Strain and Chill: Pour the curd through a fine-mesh sieve into a clean bowl. Cover the surface directly with plastic wrap and chill in the refrigerator for at least 2.5 hours, or until firmly set.
  5. Phase 2: Preparing and Cooking the Waffles. Whisk together the flour, baking powder, baking soda, 2 tbsp sugar, and ½ tsp salt in a large bowl. In a separate bowl, whisk the buttermilk, egg yolks (2), vanilla, and melted butter (4 tbsp).
  6. Incorporate: Pour the wet ingredients into the dry ingredients. Mix gently until just combined (do not overmix). Let the batter rest for 30 minutes.
  7. Whip Whites: While the batter rests, beat the two egg whites (from the waffle ingredients) until soft peaks form. Gently fold the beaten whites into the waffle batter for added lift and crispness.
  8. Cook Waffles: Preheat your waffle iron. Pour the recommended amount of batter and cook until golden brown and crisp. Transfer the cooked waffles to a wire rack.
  9. Phase 3: Making the Swiss Meringue. Combine the 4 egg whites (room temperature), 1 cup sugar, and cream of tartar in a heatproof bowl. Place the bowl over a simmering pot of water (double boiler).
  10. Heat Mixture: Whisk constantly until the sugar is fully dissolved and the mixture reaches 160°F (71°C).
  11. Whip Meringue: Transfer the bowl to a stand mixer. Whip on high speed until the meringue is incredibly stiff, glossy, and holds firm peaks. The bowl should feel cool to the touch.
  12. Phase 4: Assembly and Finishing. Take one warm waffle and gently spoon a generous amount of the chilled lemon curd onto its surface, spreading it evenly into the deep pockets.
  13. Stack and Fill: Top the filled waffle with a second plain waffle, creating a ‘stuffed’ sandwich.
  14. Pipe Meringue: Heap the Swiss meringue generously onto the top of the stuffed waffle, creating swirls and peaks.
  15. Torch: Use a kitchen torch to carefully brown the meringue until toasted and caramelised in spots. Serve immediately while warm.