Lemon Curd Dutch Baby with Fruit Compote
This Dutch baby came together for a recent anniversary brunch at home. Nothing fancy, just a slow morning, good coffee, and breakfast that felt worth sitting down for. That is where a Dutch baby shines. It comes together easily, hits the table hot and dramatic, and turns a simple morning into something you remember without trying too hard.
Lemon curd felt like the right move for this one, especially since it is one of Vida’s favorites. Smooth, rich, and gently tangy, it adds brightness without sharpness, cutting through the butter and eggs in a way plain lemon never quite does. The edges still get crisp and golden, the center stays soft, and the lemon curd works in quietly, giving everything a lift without taking over. Strawberries and blueberries bring freshness and a little texture, while the whipped cream cools things down and ties the whole plate together.
Cooking these in two smaller cast iron pans shifts the balance in a good way. You get more edge, more browning, and more contrast in every bite. It also makes the dish feel less like a centerpiece and more like breakfast you actually want to sit and eat. The kind of meal that fits a slow morning, whether it is marking an anniversary or just enjoying the time at the table a little longer.
