Lemon Meringue Pie Stuffed Waffles

Ingredients

• 1 recipe Buttermilk Waffles, recipe found here
• 3/4 cup crushed graham crackers, optional
• 1 cup milk
• 1/3 cup heavy cream
• 1 1/2 Tbsp lemon zest
• 5 large egg yolks
• 2/3 cup granulated sugar
• 2 Tbsp cornstarch
• 1 1/2 Tbsp all-purpose flour
• 1 pinch salt
• 1/4 cup fresh lemon juice
• 1 tsp lemon extract
• 4 large egg whites
• 1 cup granulated sugar
• 1/4 tsp cream of tartar
• 1 tsp vanilla extract

Directions

1. Make the lemon cream using the instructions below. Once it has chilled for the allotted time, prepare the marshmallow fluff and waffles as directed. Place 2 warm waffles in front of you, then spread marshmallow fluff over one side of one waffle. If you’d like, carefully toast the fluff with a kitchen torch. Spread the other waffle with about 3 Tbsp lemon cream, add crushed graham cracker if desired, and press the waffles together into a sandwich. Continue the same way with the remaining waffles. Serve immediately.
2. To make the lemon cream, combine the milk, cream and lemon zest in a medium saucepan and bring the mixture just to a boil over medium heat. Take it off the heat and let it cool slightly, about 4 – 5 minutes. While that cools, beat the egg yolks and sugar in a mixing bowl with an electric hand mixer on medium speed until the mixture looks pale and fluffy, about 1 minute. Add the cornstarch, flour and salt, and mix on medium speed for 1 minute longer. Whisking the whole time, pour 1/2 cup of the warm milk mixture into the egg yolk mixture. Then pour the egg yolk mixture back into the pan with the remaining milk mixture, whisking as you go. Stir in the lemon juice, return the pan to medium-low heat, and cook, stirring constantly, until the cream thickens and coats the back of a wooden spoon, about 6 – 8 minutes. If it starts to look slightly curdled, switch to a whisk as needed; a whisk is especially helpful during the last few minutes of cooking. Remove the pan from the heat, stir in the lemon extract, and push the mixture through a fine mesh strainer into a bowl. Cover the bowl with plastic wrap, pressing it directly onto the surface of the lemon cream so a skin doesn’t form. Chill for 2 hours.
3. To make the marshmallow fluff, place the egg whites, granulated sugar and cream of tarter in the heat proof bowl of an electric mixer. Set the bowl over a saucepan with a few inches of simmering water, and heat the mixture while whisking constantly until the egg whites feel very warm, about 4 minutes; the mixture should register 160 degrees on a candy thermometer. Remove the bowl from the heat and set it on an electric stand mixer fitted with the whisk attachment. Beat on low speed at first, then gradually raise the speed to high, until stiff, glossy peaks form, about 6 – 8 minutes. Add the vanilla during the last 10 seconds of mixing. For best results, use right away.