LEMON-ALMOND WAFFLES
Provided by Giada De Laurentiis
Time 45m
Yield 10 pancakes
Number Of Ingredients 17
Steps:
- Preheat the waffle maker. Lightly spray the waffle grills with vegetable oil cooking spray.
- For the lemon honey: Heat the honey, lemon juice and lemon zest over medium heat in a small saucepan, stirring occasionally, until warm, about 4 minutes.
- For the waffles: Beat the egg whites until they are thick and hold soft peaks using a whisk or an electric hand mixer in a medium bowl, about 2 minutes.
- Combine the egg yolks, milk, sugar, vanilla extract, almond extract and lemon zest in a large bowl. Beat until smooth. Add the all-purpose flour, almond flour, baking powder and salt. Mix until smooth.
- Fold the egg whites, butter and chocolate chips if using into the batter. Using the amount recommended by the waffle iron manufacturer's instructions, about 1/3 cup of batter for each waffle, pour the batter into the preheated waffle iron. Cook the waffles until golden brown, 3 to 4 minutes. Drizzle with lemon honey and serve.
LEMON MERINGUE DESSERTS
These pretty individual dessert cups are cute as can be-and yummy too. A sweet and fluffy golden meringue tops the pudding that's rich with lemony flavor. -Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine 2/3 cup sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice. butter and zest. Pour into four 6-oz. custard cups; set aside. , In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Immediately spread meringue over lemon mixture, sealing edges to sides of cups. Bake at 375° for 5-7 minutes or until golden brown.
Nutrition Facts : Calories 227 calories, Fat 4g fat (2g saturated fat), Cholesterol 61mg cholesterol, Sodium 73mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
LEMON MERINGUE WAFFLES
This recipe which I adopted from the RecipeZaar account has been changed. The ingredints did not match the directions and as I hadn't made it (and could find no close match on the internet to see where the error was) I have revised this recipe. I HAVE made these before and they are delicious. If you love lemon meringue pie, you are in for a treat.
Provided by looneytunesfan
Categories Breakfast
Time 40m
Yield 8 waffles, 6-12 serving(s)
Number Of Ingredients 12
Steps:
- Prepare and preheat the waffle iron or machine as directed.
- Combine the flour with the baking soda, salt and sugar in a bowl and make a well in the center. Add the egg yolk and milk, and gradually work into the flour using a whisk. Beat gently until smooth. Carefully stir in the melted butter and lemon zest.
- In a grease-free bowl, whisk the egg white until stiff and carefully fold into the batter using a large metal spoon.
- Prepare the waffles & keep warm until you are ready to serve.
- To serve, gently swirl the yogurt and lemon curd together and spoon on top of the waffles. Sprinkle with crushed meringue and decorate wih mint leaves.
LEMON AND WALNUT WAFFLES
Provided by Sunny Anderson
Categories main-dish
Time 1h
Yield 16 square waffles
Number Of Ingredients 12
Steps:
- Preheat the oven to 225 degrees F.
- In a large bowl sift to combine the flour, baking powder, 2 tablespoons of the sugar and salt. In small bowl whisk the egg yolks until smooth, then add the milk, vegetable oil, lemon extract, and lemon zest. Make a well in the center of the dry ingredients. Pour in the liquid ingredients and gently stir the batter, with a wooden spoon, until just combined. Be careful not to overmix. You can use a hand beater or a stand mixer on low speed, if desired.
- In a very clean bowl, whisk the egg whites until foamy. Add the remaining sugar and beat until soft peaks form. Gently fold the whites into the batter. Pour about 1/4 cup to 1/2 cup batter into an oiled waffle iron, sprinkle with walnuts, then close the iron. Cook until golden brown, about 5 minutes, depending on waffle iron settings. Transfer to a serving platter and keep warm in a low oven. Repeat with remaining batter. Serve warm with maple syrup.
Nutrition Facts : Calories 194 calorie, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 85 milligrams, Sodium 285 milligrams, Carbohydrate 31 grams, Fiber 1 grams, Protein 8 grams, Sugar 6 grams
TOO MUCH LEMON LEMON MERINGUE CUPCAKES
I love the lemon and meringue combination, but the store-bought lemon meringue cupcakes always seemed to be too subtle in flavor. This is a recipe for those who want an extra lemony taste and prefer baking from scratch. You can refrigerate them before serving if you like.
Provided by Mary the Monkey
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 8 muffin cups or line with paper liners.
- Combine butter and sugar together in a large bowl; beat until creamy. Add eggs; beat until smooth.
- Mix flour, baking powder, and salt together in a bowl. Beat gradually into the butter mixture. Mix lemon juice, sour cream, and lemon zest into the batter.
- Divide batter among prepared muffin cups, filling each almost full.
- Bake in the preheated oven until edges are lightly browned and a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pan, about 30 minutes.
- Top each cupcake with a heaping teaspoon of lemon curd and 1 meringue cookie.
Nutrition Facts : Calories 233.4 calories, Carbohydrate 37.9 g, Cholesterol 74.2 mg, Fat 8 g, Fiber 0.5 g, Protein 3.7 g, SaturatedFat 4.5 g, Sodium 168.9 mg, Sugar 23.1 g
LEMON WAFFLES
Make and share this Lemon Waffles recipe from Food.com.
Provided by gailanng
Categories Breakfast
Time 35m
Yield 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat waffle iron.
- Place flour, sugar, baking soda, and salt in mixing bowl and stir to combine.
- In a second bowl, whisk eggs, buttermilk, and vanilla until blended. Stir wet mixture into dry ingredients. Stir in lemon juice and zest. Fold in melted butter and then vanilla yogurt with a rubber spatula or wooden spoon. Let batter rest a few minutes before using.
- Pour batter onto the center of the lower grid. Allow batter to spread toward edges for 5 seconds. Close lid of waffle iron and cook according the waffler instructions. Repeat with remaining batter.
- For best results, serve immediately.
- Variations:
- For lemon ginger waffles, add 1 tablespoon of grated fresh ginger to the batter with the juice and zest. For lemon blueberry waffles add 1 cup of blueberries to the batter as the last ingredient.
LEMON MERINGUE CUPCAKES
An enjoyable twist on the traditional Easter dessert, these lemon meringue cupcakes consist of the moistest cupcakes you will ever have, filled with creamy--yet fairly light--lemon curd and topped with a marshmallow-like meringue.
Provided by CookieGirl
Categories Holidays and Events Recipes Easter Desserts
Time 1h
Yield 12
Number Of Ingredients 17
Steps:
- Combine lemon juice, eggs, sugar, and lemon zest for lemon curd in a small saucepan over low heat. Cook, whisking constantly, until thick enough to coat the back of a spatula or spoon, about 10 minutes. Remove from the heat and strain through a sieve into a bowl. Stir in butter until melted; set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Sift flour, sugar, baking powder, and salt for cupcakes into a large bowl. Pour milk, oil, vanilla extract, and egg onto the dry mixture. Mix thoroughly with an electric mixer of by hand. Pour in hot water and mix to combine; batter will be thin. Spoon batter into the prepared muffin liners, filling about 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Core each cupcake using either a corer or a knife. Spoon in lemon curd.
- Pour sugar and egg whites into a large bowl. Place the bowl over a saucepan or pot of simmering water. Whisk constantly until sugar is dissolved and egg whites are warm, to between 120 and 140 degrees F (49 to 60 degrees C) on a thermometer, 4 to 6 minutes. Remove from the heat.
- Mix in lemon juice and whip at high speed until stiff peaks form. Pipe meringue onto the cupcakes.
- Set an oven rack about 10 inches from the heat source and preheat the oven's broiler.
- Place cupcakes under the preheated broiler until meringue has browned, about 2 minutes.
Nutrition Facts : Calories 255.4 calories, Carbohydrate 38.1 g, Cholesterol 71.7 mg, Fat 9.9 g, Fiber 0.5 g, Protein 4.8 g, SaturatedFat 3.5 g, Sodium 223.6 mg, Sugar 27.1 g
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