Lemon Meringue Waffles

May 14th, 2012 by farmgirls



One of Mommy’s favorite things is Lemon Meringue Pie.  On Saturday night, Anna and I were trying to figure out what we should have for Mother’s Day breakfast and I suddenly remembered seeing a post over at Washboard Storms for lemon meringue waffles.

Definitely not GAPS-legal, but ever since our trip to Florida we’ve been ‘cheating’ more, and since we have the bestest mother in the world, we figured she was definitely worth ‘cheating’ for :D



These waffles were SO yummy!  Thank you, Ann!!!  And if you’ve ever read Ann’s blog before, you know the wonderful knack she has for telling stories.  When I make waffles, I do not normally think of clouds and sunshine and fairy tales.  I just get it done.  But this time as I was following her recipe, I was smiling as I folded in fluffy egg whites, thinking of them as clouds, and stirring up a saucepan full of sunshiny lemon meringue pie filling.  Oh Ann, you make everything so much fun!


So, do you want the recipe?!  I know you do :D  Go :here: and be prepared to enjoy yourself.  I modified the lemon meringue filling from what she gave, so I’ll give my modified version here:

Lemon Meringue Pie Filing

Combine in a saucepan

1 cup sugar

4 Tbsp cornstarch

1/8 tsp salt

Add very gradually, 2 cups water *or* milk  (I used milk)

She mentions using a double boiler, but I was in a hurry that morning and thought the double boiler might take more time (maybe that was in my head).  Anyway, I decided to cook it the same way I do with my other cream pies and did it this way…

Cook the milk mixture until thick and bubbly.  Reduce heat and cook 2 minutes more.  Remove from heat. Pour a little of the mix over 3 beaten egg yolks in a separate container, carefully, so as not to cook the egg yolks. Beat together and then add back into the mixture in the saucepan. Cook and stir 2 minutes more over. Remove from heat again.

Add 3 Tbsp butter

1/2 cup lemon juice

2 tsp grated lemon zest OR if you are like me and had no lemon zest, use 1/4 t. lemon extract.

It will seem kind of runny at first, which is perfect for pouring over your waffles!  However, if you want it firmer, just refrigerate and it will set right up as it cools.



3 Comments For This Post

  1. Ann Says:

    Awww, thanks Ladies! They look absolutely fabulous :-) I am definitely going to try your lemon filling variation, it sounds grand.
    Thanks for the mention!
    Love to you,


  2. Emily Fay Says:

    Oh yummy! I am going to try this sometime this week :) Thanks for sharing!


  3. Tarissa Says:

    I happened across this lemon meringue waffle recipe tonight! Oh, delicious! We just ate waffles today, and it’s too bad I didn’t see this recipe earlier. :-P I’ll just keep it in mind for the next time we have waffles. I know my family will love it!


Leave a Reply

Live Comment Preview