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Waffles with Lemon Curd OR Orange Syrup

Recipe by Tad Lombardo

Waffles are a great breakfast or dessert option for the weekend. Learn how to make your very own batch, then add lemon curd or orange syrup.

  • For Lemon Curd:
  • 100g Butter Unsalted, melted
  • 1 1/2 Cups Caster Sugar
  • 1/3 Cup Freshly squeezed lemon juice
  • 1 Tbs Lemon zest
  • 2 Free Range Eggs, lightly beaten
  • For Orange Syrup:
  • 1 Cup Sugar
  • 1/2 Cup Water
  • 3/4 Cup Freshly squeezed orange juice
  • 1 Tbs Cornstarch
  • 2 Tbs Butter, unsalted
  • 1 Vanilla Pod, or 2 tsp Vanilla Extract.

*Make Belgian Waffles (see recipe)

  1. Place butter, sugar, lemon zest and lemon juice in a heatproof bowl. Place bowl in a double boiler (over a saucepan of simmering water) ensuring the bowl doesn’t touch the water. Cook, stirring constantly with a wooden spoon, for 5 minutes or until sugar dissolves. Remove from heat. Set aside to cool slightly then whisk in eggs. Return to heat.
  2. Cook, stirring with a wooden spoon, for 8 minutes or until mixture thickens and coats the back of the spoon. Remove from heat. Set aside for 5 minutes to cool. Strain into a bowl and cover the surface with plastic wrap and place in the refrigerator. This can also be strained into hot, sterilised jars. Secure lids. Refrigerate for up to 1 month.
  3. Orange Syrup:*Make Belgian Waffles (see recipe)
  4. Combine the sugar, vanilla pod (scraped) or vanilla extract and ½-cup water in a small saucepan. Bring to a boil; stir until sugar has dissolved.
  5. Combine juice and cornstarch in a bowl; pour into sugar syrup. Simmer gently until thick, 6 to 8 minutes. Remove vanilla pod, add butter; stir until melted. Serve warm.

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