Lemon Blueberry Buttermilk Waffles with Warm Lemon Curd

Lemon Blueberry Buttermilk Waffles 
  • 1 3/4 cups all-purpose flour  
  • 1 teaspoon baking powder  
  • 1 teaspoon baking soda  
  • 1/2 teaspoon salt  
  • 2 eggs  
  • 2 cups buttermilk  
  • 1/3 cup vegetable oil 
  • Lemon juice and lemon zest of one large lemon (or 2 small lemons)  
  • 2 cups fresh blueberries 

In a large bowl, combine flour, baking powder, baking soda and salt.

In a separate bowl, whisk together eggs, buttermilk, oil, lemon juice and lemon zest.  Pour the wet ingredients into the dry, and stir just until combined.  Fold in 1-1/2 cups of the blueberries, reserving the rest for garnish.

Let batter rest for about 15 minutes.  Cook waffles according to your waffle iron's instructions, keeping waffles warm in a 200-degree oven until all the waffles are cooked.

Top with warm lemon curd, whipped cream and blueberries.

Lemon Curd
  • 6 egg yolks
  • 1 cup granulated sugar
  • 1/3 cup fresh lemon juice (about 2 large lemons or 4-5 small lemons)
  • 2 tablespoons freshly grated lemon zest
  • 1/2 cup cold unsalted butter (1 stick), cut into 8 pieces

First, you will need a saucepan and a heatproof metal mixing bowl that you can set up as a double boiler.  There's no need to pay for an expensive double boiler since a saucepan and bowl works perfectly for just a fraction of the cost.  The bowl should be able to rest on top of the saucepan without touching the water in the pan.

Fill saucepan with about 2 inches of water, bring to a boil, and reduce to medium low for a steady simmer.

In the mixing bowl, whisk the egg yolks and sugar until smooth (1-2 minutes).  (Save the egg whites for another use.)  Whisk in the lemon juice and zest.

Place the bowl over the saucepan.  Stirring constantly with a rubber spatula, cook the mixture for 7-10 minutes until thick enough to coat a spoon.  (Note that it will not appear as thick and jellied as store-bought lemon curd, but will have the consistency of warm pudding.  It will also thicken when it cools.)

Remove from heat, and add the slices of butter, one at a time, whisking well after each slice until butter disappears and lemon curd is perfectly smooth.  Pour through a mesh strainer to remove the zest, then pour into a glass jar and store in the fridge until ready to use.

This recipe makes about 2 cups.  It will be at a spreadable consistency straight from the fridge, or you can gently rewarm it for a "pourable" consistency.

Original Blog Post:  http://www.curlygirlkitchen.com/2011/05/lemon-blueberry-buttermilk-waffles-with.html