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© Meredith Corporation. All rights reserved. Used with permission.
(Makes 24 (4-inch) waffles.)
For sauce: In a medium saucepan, stir together sugar and flour. Stir in the water. Cook and stir over medium heat until thickened and bubbly. Remove from heat.
Stir half of the sugar-flour mixture into the 2 egg yolks, stirring constantly. Return egg mixture to the saucepan. Cook, stirring constantly, over medium heat until mixture comes to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Add butter pieces, stirring until melted. Stir in lemon zest and juice. Use immediately or cover surface of the curd with plastic wrap until ready to serve.
For waffles: In a large bowl, combine flour, cinnamon, baking soda, ginger, cloves and salt; make a well in the center and set aside. In a small bowl, combine three egg yolks, molasses, buttermilk and butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter will be lumpy). Set aside.
In a small bowl, beat egg whites with an electric mixer on medium speed for 1 to 1 1/2 minutes or until stiff peaks form (tips stand straight). Gently fold beaten egg whites into batter, leaving a few fluffs of egg white. (Do not overmix.)
Bake waffles in a preheated, lightly greased waffle baker according to manufacturer directions.
Serve waffles warm with Hot Lemon Curd Sauce on the side and, if you like, dust them with powdered sugar.