Prepare lemon curd. In a small saucepan boil the zest of the lemon and juice. Add in the arrowroot, stirring continually until thickened. Separate the eggs and add the yolks (save 2 egg whites) then cook for 1 minute, stirring constantly. Remove the saucepan from the heat and combine in the butter. Set aside to chill.
Crush graham crackers. Prepare waffle mix (Cuisinart Round Classic Waffle Maker) according to box directions and add the finely crushed graham crackers. This recipe is suited for 5-7 pancakes. Heat up griddle to make waffles or a frying pan with a little butter for pancakes. Pour the batter. Repeat the process until batter is gone.
Preheat the oven to 374°F.
Next, make the meringue mixture. In a small bowl, whisk the egg whites until stiff peaks form. Then add in the sugar and vanilla seeds then whisk for another 2 minutes. Spoon into a piping bag fit with an ordinary nozzle. Don’t have a piping bag or nozzle? Use a Ziploc bag by spooning in the mixture, twisting the top and cutting a small hole in the bottom corner.
Repeat piping with the cooled lemon curd by placing spooning it in a piping bag with an ordinary nozzle or Ziploc bag with hole.
Pipe a line of lemon curd down the center of a waffle, and then a line of meringue next to each line of lemon curd. Cut the waffle in half or make into sandwiches. If there is an odd number, cut one in half and make it a sandwich. Place in a lightly greased ovenproof dish. Repeat the process until all the waffles have been filled. Bake the waffles for 5 minutes.
Meanwhile, make the lemon syrup. Heat together the lemon juice and sugar in a small saucepan, bring to a boil until slightly thickened.
Garnish with powdered sugar and serve the baked waffles with the lemon syrup.