Dutch Baby in a pan with lemon curd

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. 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 (lime or orange curd are other great options)

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)

Lemon Curd with a Dutch Baby