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Lemon Meringue Dutch Baby

This Lemon Meringue Dutch Baby Pancake is the perfect brunch treat. Soft and fluffy pancakes baked in a cast iron skillet and filled with homemade lemon curd and topped with the softest toasted meringue.
Course Brunch
Cuisine American
Keyword Dutch Babies, Easy Brunch, Lemon Meringue Dutch Baby
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 434kcal
Author Salted Mint


  • 1 Batch Homemade Lemon Curd
  • 4 tablespoons butter melted
  • 4 eggs
  • 2/3 cup milk
  • 2/3 cup flour
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil

For the Meringue

  • 2 egg whites
  • 1/2 cup sugar


  • Preheat oven to 400ºF. Melt the butter in the microwave or in a small saucepan. Set aside to cool.
  • In a medium bowl whisk the milk, eggs, flour, salt and vanilla. Add the melted butter and whisk to a smooth batter.
  • Divide the vegetable oil between 4 individual cast iron skillets and place in the preheated oven for about 6 minutes, until the oil is smoking hot. Carefully remove the skillets from the oven and carefully pour the batter into the skillets. Place back in the oven to bake for about 15 minutes. DO NOT open the oven for the first 10 minutes.
  • Once the Dutch babies are baked, remove from the oven and top with about 2 tablespoons of lemon curd. Top that with the meringue and gently toast under the broiler for about 5 minutes until the meringue is gently toasted. Serve with fresh raspberries.
  • To make the meringue whisk the egg whites and the sugar until soft peaks form. Place on top of the lemon curd and gently toast for about 5 minutes.


Notes These Dutch babies are best eaten the day they’re made, but they can keep in the fridge overnight with all components stored separately.
Notes The meringue is a French meringue and needs to be broiled or toasted with a blow torch to avoid consuming raw egg whites.