Here’s a quick and easy treat for a last-minute dessert, a brunchy breakfast item, or afternoon tea. We’re topping ours with Stonewall Kitchen’s Lemon Curd, but there are lots of recipes for homemade lemon curd as well (scroll down to see Amy’s Amazing Homemade Lemon Curd recipe!). We’re trying to keep this one simple…


2 Tbsp Butter

3 Large Eggs, at room temp

½ C Milk, at room temp

2 Tbsp Sugar

¼ teasp Salt

½ C Flour


Lemon Curd (see below for Amy’s recipe!)

Fresh Blueberries (you can substitute other fresh berries)

Fresh Mint (use the whole leaves to garnish, or julienne and sprinkle over the top)

Place the 2 T of butter in a 10” cast iron skillet.

Preheat the oven to 425°F. When it reaches this temperature, put the pan in with the butter, and start mixing the batter.

Whisk together the eggs, milk, sugar and salt, then add the flour and mix. It should be a little lumpy.

By this time, the butter should be melted.

Carefully remove the hot pan from the oven, pour the batter in, and immediately return the pan to the oven.

Bake 15 minutes, or until it’s golden brown and puffy.

Allow to cool long enough for the center puff to settle down, then spread on the curd, sprinkle with berries and garnish with fresh mint. You can also sprinkle with powdered sugar.

Eat immediately! (serves 4-6)

Dutch Baby in a pan with lemon curd

Amy’s Amazing Lemon Curd

4 oz Unsalted butter
6 oz Granulated sugar
½ C Freshly squeezed lemon juice (it’s important that it’s fresh!!!)
1 Tbsp Fine Lemon Zest
2 Eggs, beaten
Melt the butter in the top of a double boiler over simmering water. Add sugar and ¼ C of the lemon juice. Heat until melted, whisk together.

Beat the eggs in a separate bowl, then add the rest of the lemon juice and the finely grated zest and whisk together.
Using a small ladle, pour a small amount of the hot butter mixture into the eggs while whisking. (This will temper the eggs so they don’t scramble!) Then whisk the egg mixture into the butter mixture in the double boiler. Whisk continually until the mixture thickens***.
May be stored in an airtight container in the refrigerator for up to 6 weeks.
***To check thickness, dip the back of a large spoon into the lemon curd to coat. Draw a line through it with your finger. The line will not fill back in when the curd is thick enough. Mixture should be thick and creamy.
You can make this same recipe with lime or oranges in place of the lemon – or a combo of lemon-lime!


Lemon Curd with a Dutch Baby