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Lemon Poppy Seed Waffles with Lemon Curd & Blueberry Syrup

  • Yield: 4 servings 1x



For the Lemon Curd:

  • Zest and juice of 2 large lemons
  • ½ cup sugar
  • 4 tablespoons unsalted butter
  • 3 large eggs, lightly beaten

For the Blueberry Syrup:

  • 1 pint of blueberries
  • ¼ cup of water
  • ¼ cup sugar
  • Zest of 1 lemon
  • 1 teaspoon cornstarch
  • 1 cup maple syrup

For the Waffles:

  • 2 large eggs, separated
  • 1¾ cups buttermilk
  • ⅓ cup canola oil
  • 3 tablespoons sugar
  • 3 tablespoons lemon curd
  • Zest of 1 lemon
  • 2 teaspoons vanilla extract
  • 4 teaspoons poppy seeds
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • ½ teaspoon fine salt

For Serving:

  • Whipped cream
  • Additional fresh blueberries
  • Additional lemon curd
  • Powdered sugar


For the Lemon Curd:

  1. Put the lemon juice and zest in a pot over medium heat. Add the sugar and stir until it dissolves. Reduce the heat to low, making sure the mixture is below a simmer, and whisk in the butter and eggs. Stir almost constantly, keeping the mixture below a simmer, until it thickens, about 8 minutes. Strain through a fine-mesh strainer into a bowl. Cover with plastic wrap, pushing the plastic wrap directly onto the surface of the lemon curd, and then cool completely.

For the Blueberry Syrup:

  1. Place the blueberries, water, sugar, and lemon zest in a small pot and bring to a simmer, stirring frequently. Whisk in the cornstarch. Simmer until the berries are soft and the juices have thickened slightly, about 10 minutes. Whisk in the maple syrup and keep warm until ready to serve.

For the Waffles:

  1. Separate the eggs and reserve the whites. To the yolks, add the buttermilk, oil, sugar, lemon curd, lemon zest, and vanilla and mix well to combine everything. Stir together the poppy seeds, flour, baking powder, and salt in another bowl and then mix into the wet ingredients.
  2. Using a whisk or hand blender, beat the egg whites until fluffy (soft peaks should form when you lift out the beaters/whisk). Gently fold the egg whites into the batter.
  3. Preheat the waffle iron and spray with nonstick cooking spray. Pour mixture onto the waffle iron when hot (amount will depend on your iron). Cook according to manufacturer directions (usually a couple minutes per side). Serve warm topped with additional lemon curd, fresh blueberries, whipped cream, powdered sugar, and the blueberry syrup.