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Bring a small saucepan half filled with water to the boil. Take a bowl that will sit on top of the saucepan without touching the water. Add the lemon juice, zest, sugar and butter to the bowl and whisk until the butter melts. Whisk the eggs plus the extra egg yolk and add into the lemon, sugar and butter and stir with a wooden spoon until the sauce thickens and leaves a coating on the back of the spoon. Remove from the heat and let it cool before placing in a sterilised jar.

For the waffles begin by melting your butter. Next combine the egg yolks, sugar and salt. Once combined add in the milk, lemon juice and zest. Next sieve in the flour followed by the baking powder and desiccated coconut. Beat the egg white until they reach stiff peaks then fold into the batter.

Next sprinkle a little brown sugar onto a well buttered waffle iron and once preheated pour in your batter. Allow around 1 ladle per waffle and cook until crisp and golden.

Lightly toast you coconut flakes by adding to a dry pan over a medium heat, giving the pan a shake every now and then, cooking just until they begin to golden.

Whip up the double cream, add in the vanilla bean paste and once your waffles are golden and crispy, add a generous spoonful of vanilla cream, lemon curd and finish with a sprinkle of golden toasted coconut flakes.