Lemon Semolina Waffles with Lemon Curd

Just as a still life composition (or ‘nature morte,’ as the French call it) is a work of art, a lemon tree and its magnificent fruity yields can be viewed in the same artistic light. I had always dreamed of having my own lemon tree, and 17 years ago I planted one to fulfill that dream. Today, the tree undoubtedly expresses itself, sometimes producing a minimalist harvest, and other times producing surrealistic quantities and sizes. No matter the outcome, I appreciate each and every lemon, and put them to good use, too — from limoncello, preserved lemons, and lemon marmalade to lemon sorbet, dried lemon slices, and beyond!

From the mind of Andy Warhol, “Pop art is about liking things,” and when life (or your lemon tree) gives you lemons, we like to make lemon zest-scented waffles topped with lemon curd! Is your mouth watering yet? With color and flavor beyond that of our monochromatic lemon still life, your empty plate and sweetly-satisfied belly will soon be the subject of art, too!

Lemon Semolina Waffles with Lemon Curd

Make the waffles – Mix the dry ingredients together in a medium bowl. Make a well in the center. Add the lemon zest, lemon juice, cashew milk, and melted butter. Mix well.

Make the lemon curd –  Mix the sugar, cornstarch, and salt together in a medium saucepan, whisk in the coconut milk, lemon juice lemon zest and turmeric. Bring to a boil over medium-high heat, whisking continuously, until the mixture thickens. Pour into a glass jar and chill.

Heat a waffle iron –  Pour a 1/2 cup of batter onto the waffle iron and cook until the waffle is done about 3 minutes. Serve immediately with lemon curd. Dust with powdered sugar, if desired, for serving.

makes 6 waffles


  • ¾ cup flour
  • ½ cup semolina
  • 3 tbsp Turbinado sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • the zest from 1 large lemon
  • ¼ cup freshly squeezed lemon juice
  • 1 cup plus 2 tbsp cashew milk
  • ¼ cup melted Miyoko’s cultured vegan butter


  • ½ cup of sugar
  • 5 tsp cornstarch
  • a pinch of salt
  • a pinch of turmeric, for color
  • ⅔ cup of coconut milk
  • ⅓ cup lemon juice
  • 1 tbsp freshly grated lemon zest
  • 2 tbsp Miyoko’s cultured vegan butter