Lemon cream: In a medium-size bowl, whisk together the egg, egg yolks, and sugar. Slowly add the lemon juice, whisking until well-blended. Transfer to a saucepan and cook over medium heat, whisking constantly, for 8-10 minutes, or until the mixture begins to thicken. Remove from heat and stir in lemon zest. Transfer to shallow bowl and let cool to room temperature. Refrigerate for 2 hours, or until thoroughly chilled.
In another bowl, beat the cream with an electric mixer on high, until soft peaks form. Use a rubber spatula to gently and thoroughly fold the whipped cream into the lemon mixture. Refrigerate until ready to serve.
Waffles: Sift together both flours, the sugar, baking powder, and baking soda. Stir in the poppy seeds. In another bowl, whisk together the sour cream, milk, egg yolks, butter, and almond extract. Pour into dry ingredients, stirring with a few quick strokes to form a lumpy batter. Beat the egg whites, and fold into the batter. Cook for 2-3 minutes or golden brown, edges dry, and they do not stick.