Description
Recommended Equipment
- grater
- food processor
- medium metal bowl
- electric mixer
- small pot
- whisk
- sealable container (e.g., jam jar)
- cast iron skillet
- medium bowl
- sharp knife
- cutting board
- small sieve
Ingredients
Units Scale
LEMON CURD
- 2 lemons (we use the zest, the juice and the remaining lemon as garnish)
- 150 grams white sugar
- 2 eggs
- 70 grams butter, room temperature
- pinch of salt
DUTCH BABY BATTER
- 2 eggs
- 65 grams all-purpose flour
- 120 milliliters whole-fat milk
- 1 tbsp white sugar
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1 tbsp butter, for greasing the pan
TOPPINGS
- blueberries
- mint leaves
- powdered sugar
- lemon slices
Instructions
- First, make the lemon curd: Grate the zest of the two lemons and add them to a food processor with 150g / 3/4 cup of sugar. Mix for 1-1.5 minutes until the zest is finely chopped and blended with the sugar.
- Transfer the sugar to a metal bowl and mix in the butter with an electric mixer. Next, add one egg at a time, mixing in between. Juice 3 of the 4 lemon halves and add the juice to the butter-sugar-egg mixture along with a pinch of salt. Mix well.
- Fill a small pot halfway with water and bring to a simmer over medium heat. Place the metal bowl on top of the pot and whisk the mixture constantly until it thickens, about 10-15 minutes. The right consistency is reached when the mixture is around 80-85°C (175-185°F) or when it started to thicken.
- Remove the bowl from the pot and pour the lemon curd into a clean, sealable container (I used an old jam jar) and set aside. The lemon curd will make exactly 300g / 10.5 oz. It will become more firm the longer it sits.
- Now prepare the Dutch Baby. Preheat the oven to 210°C (410°F) and place a cast iron skillet inside to heat up.
- In a medium bowl, whisk the eggs with salt and vanilla extract. Add the flour and mix until creamy. Gradually add the milk, whisking until you have a smooth batter.
- Once the oven is preheated, use an oven mitt to remove the skillet and add 1 tbsp of butter. Coat the skillet with the melted butter and pour in the batter. Return the skillet to the oven and bake on the middle rack for 11-12 minutes.
- Meanwhile, wash and dry the blueberries and mint leaves. Slice the remaining lemon quarter. Have powdered sugar and a small sieve ready.
- Remove the skillet from the oven, spread the lemon curd over the Dutch Baby, and garnish with powdered sugar, blueberries, lemon slices, and mint leaves.
- And for an extra decadent touch, my vanilla oil is a perfect match. Just drizzle a bit on top and serve.
- Passive Time: 15 min
- Cook Time: 30 min
