Spring Dutch Baby with Lemon Curd
Making a dutch baby is way easier than it might sound. It’s essentially one giant pancake baked in the oven.
Make This Recipe
- 3 Eggland’s Best Eggs (large)
- ½ cup whole milk
- ½ cup flour
- ½ tsp salt
- 1 tablespoon sugar
- 3 tablespoons butter, unsalted
- 3 Eggland’s Best Eggs (large), yolks only
- 2 Eggland’s Best Eggs (large)
- ½ cup sugar
- ¼ teaspoon salt
- 1 ½ tablespoon lemon zest
- 6 tablespoons butter, unsalted
- ¼ cup powdered sugar
- ½ cup fresh blueberries
- Lemon curd
- Preheat oven to 425 F. Place a 10-inch skillet in the oven while it heats up
- Use a hand mixer, whisk or blender to combine all of the dutch baby ingredients except butter. Blend until smooth and frothed.
- Add the butter to the skillet in the oven and allow the butter to melt.
- Remove skillet from oven and tilt the pan so the butter covers all surfaces. Pour batter into the skillet.
- Bake until puffed and golden brown, about 25 minutes.
- Meanwhile, make lemon curd.
- In a saucepan, combine the eggs, yolks, and sugar and whisk to combine. Stir in the salt, zest, lemon juice, and butter.
- Place the pan over medium-low heat and cook, whisking constantly, until the butter melts and the sauce becomes thick.
- When the dutch baby comes out, top with powdered sugar, blueberries, and lemon curd.
*Note: The lemon curd can be made up to two days ahead and stored in the refrigerator. Warm on the stovetop, stirring constantly, before serving.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More