Step aside crepes, the Dutch Baby has claimed the crown of my breakfast favorite: sweet category. Why? Because it's like pancake's weird/delicious Dutch cousin...who is also a baby. It's slightly eggy, crispy, soft, and most important of all you get to drench them in lemon juice. Adding citrus to anything always makes things better. 

Or if you're me you make some homemade lemon curd with your fancy pink lemons you got at the expensive organic grocery store. Homemade curd is easy to make and it's like the sweet version of hollandaise sauce that you can put on almost anything. Anything. 

Pink lemons, according to the internet, are actually a mutant variety of the eureka lemon. It's origins can be traced to a home garden in Burbank, California during the 1930s. These lemons are lower in acidity than most lemons and have more of a floral note. 

Lemon Curd

Pink Lemon Curd

  • 3 Egg Yolks
  • 1/2 cup Sugar
  • 2 Lemons zested and juiced
  • 4 tablespoons Butter
  1. In a saucepan heat about a cup of water until it reaches a boil.
  2. In a metal mixing bowl whisk the yolks and sugar together until it becomes smooth. Pour in the lemon juice and zest.
  3. Reduce the water temperature to low. Place the bowl on top of the sauce pan.
  4. Whisk the mixture for about 8 minutes or until the sauce becomes thick. Never stop whisking. 
  5. After the curd is thickened up a bit add the butter one tablespoon at a time until it's mixed well. 
  6. Refrigerate up to 2 weeks. 

Dutch Baby

  • 3 tablespoons Melted Butter
  • 1/2 cup Flour
  • 3 tablespoons Sugar
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Cinnamon
  • 1/8 teaspoon Nutmeg
  • 1/2 cup Milk
  • 2 large Eggs
  1. Preheat the oven to 375°
  2. Add two tablespoons of the melted butter to a cast iron skillet and place into the oven. 
  3. While the oven is preheating, mix the other ingredients together in a bowl. Whisk until all ingredients are well incorporated. 
  4. Once the oven has reached temperature remove the cast iron skillet and pour the batter into the skillet.
  5. Place the skillet back into the oven and bake for 30 minutes or until the edges rise up and brown slightly. 
  6. Enjoy with a wedge of pink lemon and confectioner's sugar or with some lemon curd.