Make the Meyer lemon curd (*From Sally’s Baking Addiction)

• Fill the bottom of a double boiler with 1-2 inches of water.  Bring to a boil over high heat.  Once the water begins to boil, reduce the heat to low to keep the water at a simmer.
• Place egg yolks, sugar, Meyer lemon zest, Meyer lemon juice, and salt into the top pot of your double boiler.  Whisk until completely blended, and continue to whisk to prevent the yolks from curdling.  Continue whisking and cooking until the mixture has thickened, about 10 minutes.  You can turn up the heat a bit if the mixture isn’t thickening, but be sure to continue whisking.
• Remove from the heat.  Cut the butter into 5 or 6 smaller pieces.  Then whisk the butter into the curd until it melts.  Pour curd into a jar or bowl, and cover it with plastic wrap directly touching the top of the curd to prevent foam from forming.  Curd will continue to thicken as it cools.  
• Curd can remain in the fridge for up to 10 days.

Make the crème anglaise

1. Place all ingredients in a saucepan over medium-low to medium heat.  
2. Whisk until combined. 
3. Using a silicone spatula, stir scraping bottom of pan in a figure eight motion. 
4. Keep stirring until the sauce thickens. Test it by coating the back of a spoon with the sauce and running your finger through it.  If the path you ran your finger through remains and doesn’t fill back in, it’s done.
5. Remove sauce from heat, and immediately pour sauce through sieve into a heatproof bowl.  
6. Chill in the fridge for at least three hours.
7. Whisk in 1 tablespoon of lemon curd until the mixture is smooth.  Then fold in the remaining tablespoon of lemon curd.

Make the waffles

1. 1. Preheat the waffle iron.
   2. In a medium bowl, sift together flour, baking powder and salt.  Set aside.
   3. In a second bowl, use a wooden spoon to beat the egg yolks and sugar until the sugar is completely dissolved and eggs have turned a pale yellow.
   4. Add vanilla, melted butter, and milk to the eggs, and whisk to combine.
   5. Combine the egg-milk mixture with the flour mixture, and whisk until just blended.  Do not over mix.
   6. In a third bowl or a stand mixer, beat the egg whites until soft peaks form, about 1 minute.
   7. Using a rubber spatula, gently fold the egg whites into the waffle batter.  Do not over mix.
   8. Gently stir in the blueberries.
   9. Spray the waffle iron with non-stick cooking spray, and pour enough batter in the iron to just cover the waffle grid.  You may need to redistribute the blueberries so that they do not all end up in one area.
   10. Close and cook according to manufacturer’s instructions until golden brown, about 2 to 3 minutes.
   11. Serve immediately.  Drizzle with lemon curd créme anglaise.