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