Valerie Bertinelli's Dutch Baby with Lemon Curd

I treated myself to her new mag. and here is what Valerie has to say about this delightful Rise and Shine Treat: "A Dutch baby is a cross between a crepe, and pancake, a soufflé and a popover. A quick tip - before you make this, make sure to read the recipe all the way through. It's important to know all the steps ahead of time, and you have to do them in order. The last step, though, is the best - you get to eat it. Serve it straight from the oven, and get ready to fall in love!" Note: you must use a cast-iron skillet.
(serves 4)

Lemon Curd:
1 cup granulated sugar
6 T. unsalted Kerrygold* butter, at room temp.
2 large eggs
2 large egg yolks
2/3 cup fresh squeezed lemon juice from about 6 lemons
1 t. lemon zest

Pancake:
1/2 cup all-purpose flour
1/2 cup whole milk
3 large eggs
1 T. granulated sugar
1/2 t. lemon zest
1/2 t. vanilla extract
1/4 t. kosher salt
2 T. unsalted Kerrygold* butter

Additional ingredients:
Powdered sugar
Fresh berries like blueberries or raspberries

Make the lemon curd: Beat the granulated sugar and butter in a large bowl with an electric mixer at med. speed until fluffy, about 2 min. Add the eggs, and yolks; beat until combined, about 2 min. The mixture will look curdled. Pour the mixture into a med. heavy-bottomed saucepan; cook over low til smooth, about 2 min. Increase the heat to med; cook, stirring constantly, til the mixture coats the back of a spoon, 5-7 min. Do not let the mixture come to a boil. Remove from the heat; stir in the zest. Transfer the mixture to a shallow dish. Placer plastic wrap directly on the warm curd to prevent a film from forming; chill til cold, about 2 hours.
Make the pancake: Place a med. cast-iron skillet in the oven; preheat the oven to 425. Do not remove the skillet while the oven preheats. Process the flour, milk, eggs, granulated sugar, zest, vanilla, and salt in a blender until smooth and slightly foamy, about 1 min. Remove the skillet from the oven; melt the butter in the skillet, and tilt in all directions to coat the bottom of the skillet. Pour the batter into the skillet; bake until puffed and golden, about 10 min. Reduce the temp. to 300, and bake until set, about 8 min. Remove from the oven.. Sprinkle with the powdered sugar, Top with the lemon curd and fresh berries. Serve immediately.

"Anchor your heart in God."

Love,

Chef Deb