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Whisk the sugar and eggs together well, then add your lemon juice, lemon zest & melted butter. Heat on 100% power for 3-5 minutes, stirring every 1 minute (mine took 4 minutes in total). Push through a sift to make sure there aren´t any lumps. Cover with cling film and let cool down at room temperature. When cool store in glass a jar for up to 2 weeks in the fridge.
In a heavy bottom saucepan, add ⅓ cup of sugar & water and stir to wet the sugar. Once mixed do not stir. Heat on medium to high heat. In the meantime whisk your egg whites on medium speed until frothy, then add the salt & cream of tartar. Increase your speed to medium high and once the mixture is glossy you can slowly add your sugar syrup (at this stage your speed should be low). Once all the sugar syrup has been added increase the speed to high and whip until the bowl is cool to the touch (this could take several minutes). For more precise explanation of when to know if the sugar syrup is ready, click here for a more detailed description. Once you have topped your waffles with a good helping of LEMON CURD and then top it with a good dollop of ITALIAN MERINGUE. Heat your broiler and toast the Italian Meringue waffles for 1-2 minutes (watch it closely so that it doesn´t burn. Warning: these are DIVINE!!
Lemon Curd recipe inspired by: Manzana y Canela (which I adapted from the version by My Baking Addiction)