Dutch Baby with Fresh Lemon Curd

Serves 2
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Helpful Equipment:

cast iron skillet

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A fresh breakfast dutch baby (baked pancake) with homemade lemon curd.


Lemon Curd (from Alton's recipe):
5 egg yolks. That's right you need to separate them.
1 Cup sugar
4 lemons, zested and juiced
1 stick butter, cut into cubes

Dutch Baby (Thanks Alton):

3 Tablespoons butter, melted
2 3/8 ounces all-purpose flour (about 1/2 a cup)
3 Tablespoons sugar
1/2 Teaspoon Kosher salt
1/4 Teaspoon vanilla
1/2 Cup whole milk
2 large eggs
Powdered sugar for serving


For the lemon curd:
1) Get a medium pan, fill it water and put it on to boil to make a quick double boiler. Whisk together sugar and egg yolks in a medium bowl until smooth.

2) Add in lemon zest and 1/3 cup lemon juice.

3) Put your mixing bowl (hopefully metal) right on top of the bowling water and whisk constantly.

4) Continue to whisk and heat for about 8 minutes until the mixture starts to thicken and bubble. Ultimately, it should coat the back of a spoon and not run immediately if you draw a line through it. Once it has thickened a bit take it off the heat.

5) Chop up your butter into even cubes. You want 10-12 cubes total. Whisk in the cold butter one cube at a time into your hot yolk mixture. This slowly cools down the yolk mixture and incorporates the butter smoothly.

6) Cover the curd with plastic wrap (on the surface) and refrigerate for a few hours. You can make it the night before for best results.

For the dutch baby:

1) Preheat oven to 375 degrees and place two tablespoons butter in cast iron skillet. Place skillet in oven to heat for at least 10 minutes.

2) Combine your milk, eggs, sugar, salt, vanilla, and tablespoon of melted butter in a bowl. Slowly whisk it in until you have a smooth batter. Then quickly pour the batter in your very hot pan and stick it back in the oven.

3) Bake until the pancake puffs up and is golden brown, about 30 minutes.

Slice and serve with powdered sugar and lemon curd.