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Hot Lemon Curd Sauce with Gingerbread Waffles

A sweet, warm lemon glaze tops homemade gingerbread waffles in this simply succulent recipe.


Lemon Curd Sauce


  • 110 g (½ cup) unsalted butter
  • 120 ml (½ cup) fresh lemon juice
  • 5 large eggs
  • 335 g (1½ cup) caster sugar
  • ⅛ teaspoon salt, optional
  • Zest of 3 lemons


  1. Place lemon juice, eggs, sugar, salt and zest into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High.
  4. Blend for 5 minutes.
  5. Reduce speed to Variable 5. Remove lid plug and add butter, one piece at a time, incorporating butter completely between additions. Replace lid plug and increase speed to Variable 10 for 30 seconds.
  6. Set aside.

Gingerbread Waffles


  • 360 g (2 cups) plain flour
  • 1 teaspoon ground cinnamon
  • 1½ teaspoon bicarbonate of soda
  • 1½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon sea salt
  • 120 ml (½ cup) reduced fat buttermilk
  • 3 large egg yolks
  • 2 large egg whites
  • 240 ml (1 cup) molasses
  • 115 g (½ cup) unsalted butter, room temperature, cut into pieces


  1. In a large mixing bowl, combine flour, cinnamon, bicarbonate of soda, ginger, cloves and salt.
  2. Place buttermilk, yolks, molasses, butter and egg whites into the Vitamix container and secure lid.
  3. Select Variable 1.
  4. Turn machine on and slowly increase speed to Variable 10, then to High.
  5. Blend for 20 seconds or until mixture is creamy and smooth.
  6. Combine wet with dry ingredients in the bowl, stirring just until blended.
  7. Bake waffles in preheated, lightly greased waffle baker until done.
  8. Serve warm with Hot Lemon Curd Sauce.

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