Lemon Curd Raspberries Liege Waffle Recipe (2024)

5 from 1 vote

Prep Time: 40 minutes minutes

Cook Time: 4 minutes minutes

rising and chilling time: 13 hours hours 30 minutes minutes

Total Time: 14 hours hours 14 minutes minutes

lemon curd

• 1 Tbsp lemon zest
• 1/4 C lemon juice
• 2 lrg eggs
• 1 lrg egg yolk
• 1/2 C granulated sugar
• 2 Tbsp butter cut into 1/2-inch cubes and chilled
• 1 Tbsp heavy whipping cream
• pinch salt

Liege Waffles

• 1 Tbsp active dry yeast
• 1 tsp granulated sugar
• 3/4 C whole milk warmed, 110-115 degrees
• 2 lrg eggs slightly beaten
• 5 C Bread flour
• 3 Tbsp packed light brown sugar
• 1 1/2 tsp salt
• 1 C butter softened
• 2 Tbsp honey
• 1 Tbsp vanilla
• 1 1/2 C belgian pearl sugar not Swedish pearl sugar
• Stabilized Whipped Cream
• Rasberries

US Customary - Metric

Lemon Curd

• heat the lemon zest and lemon juice in small saucepan over medium heat until hot but not boiling.

• Whisk the eggs, yolk and sugar in a bowl

• Whisking constantly, slowly pour hot juice into eggs, then return mixture to saucepan and cook over medium heat, stirring constantly with wooden spoon, until mixture registers 170 degrees F

• Stir in the butter, cream and salt

• Cover surface of curd directly with plastic wrap; refrigerate until needed.

Liege Waffles

• Place yeast, sugar and milk into your mixer and proof yeast 5-10 mins

• Add the egg and 1 1/2 C of the flour, mix until it's smooth

• Sprinkle remaining 2 1/2 C flour over the mixture, to keep the dough from getting crusty. cover the bowl and let rise 90 mins

• Add brown sugar and salt and blend on low to medium-low speed. While mixing add the honey and vanilla.

• add butter 2 Tbsp at a time.

• Mix 4 minutes at medium-low speed, let the dough rest for 1 minute and then continue to mix for 2 minutes, then rest, repeat until the dough balls up on the hook.

• Cover and let rise for 4 hours.

  See Also

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• Then knock the dough down, I just use my dough hook to quickly get the dough down.

• wrap the dough in plastic wrap, 2-3 times around

• place in a bowl or pan and weigh it down a bit and refrigerate overnight.

• The next day, place the cold dough (it will be quite firm) on a slightly floured surface and knead in ALL the Belgian sugar (a little bit at a time).

• Once mixed, divide the dough into 13 pieces of equal size.

• squeeze each chunk into an ball and let it rise for 90 minutes.

• Cook in a waffle iron for about 4 mins at 360 degrees (see note for regular waffle iron)

• Give each waffle a few minutes to cool slightly before eating. that sugar melted on the outside is HOT!!!! I serve mine with fresh whipped cream and strawberries, but they are also good stuffed with dark chocolate, or served with with bananas, blue berries, nutella, cookie butter, ice cream, or plain with some powdered sugar!

Sugar burns at 375, so you want to cook your waffles at 365-370 degrees! Use a waffle iron with a temperature gage or a stove-top one like mine.

Stove top waffle iron - Stove top temperates range from 200 - 500, so I went just above the middle, trying to achieve 360. I found mine cooked best 1 1/2 min on the first side (where the side was already hot) and then 2 1/2 on the other side (started cooler). OR I would put the dough in and immediately flip, cook 2 mins, flip again and cook another 2 mins.

Traditional home waffle irons - because they tend to be so hot they will burn the sugar without some tweaking - when they are at full heat put the waffle dough ball in the iron, leave for 1 min, then turn off the waffle iron for the last 3. Then plug it back and and bring back to full heat for the next batch.