zesty lemon curd & blueberry dutch baby
Ok so I am just going to start this off by saying sorry, because this lemon curd recipe is so fricking delicious you might have the urge to sneak into the fridge and eat a spoonful occasionally...also it is a great topping on yogurt, waffles, toast, seriously anything...
I really want to start getting into food styling and creating photos of meals that show more than just food on a plate. I want to show like the process of making the meal...if that makes sense...idk how to explain, make sense in my head, disregard me.
This dutch baby was soo yummy!! The only problem I had was that I used an 8" cast iron skillet when I should have used the 12", but the blog that I was following said to use a 10" and I rounded down instead of up. So our dutch baby was a little too thicc for my liking, but it was still delish! Check out the recipe below!
lemon curd & blueberry dutch baby
serves: 4-8 (depending on how you cut it)
*for the dutch baby
- 2 tbsp butter
- 3 eggs, room temp
- 1/2 cup A2 milk, warmed (30 sec in microwave)
- 1/2 cup flour
- 2 tbsp sugar
- pinch of salt
- 1/3 cup lemon curd
*for the lemon curd
- 1/2 cup lemon juice (2 lemons should be enough)
- 3 egg
- 1 cup sugar (you can totally 1/2 this, I did for the second batch I made)
- 1 tbsp lemon zest
- 1/4 cup butter, cubed
- blueberries, mint, powdered sugar
1. In a saucepan over medium heat combine the eggs, sugar, and lemon juice.
2. Once combined, add butter and lemon zest and whisk constantly until mixture is thicc.
3. Remove from heat and transfer to a small air-tight container to cool and store.
1. Preheat oven to 425F
2. In a medium sized bowl, combine eggs, flour, milk, sugar, and salt.
3. Put the butter in the cast iron skillet and place in the oven to melt the butter.
4. Safely remove from the oven once butter is melted and pour in batter.
5. Place back in the oven for 15-20 min, or until fluffy and golden.
6. Remove from oven and top with lemon curd and berries.