By Florence Fabricant
Yield: 3-4 servings
Time: 40 minutes
1/2 cup flour
1/2 cup milk
1 tablespoon sugar
1/8 teaspoon nutmeg
4 tablespoons butter
Preheat oven to 425 degrees. Combine eggs, flour, milk, sugar and nutmeg in a bowl or blender and mix or blend until batter is smooth.
Place butter in a heavy 10" skillet and place in the oven. As soon as the butter is melted (a little toasty is good, but be careful not to burn it!) add the batter to the pan and return to oven and bake for 20 minutes (or until the pancake is puffed and golden).
Remove pancake from oven, cut into wedges and serve immediately with syrup, jam, powdered sugar, or fruit! Serving this dish quickly is KEY as the edges will start to fall as the pancake cools and you will want to show off your masterpiece first. ;)
Recipe by Ina Garten
1 1/2 cups sugar
1/4 lb. unsalted butter, room temperature
1/2 cup lemon juice (which will be the juice from your 3 lemons)
1/8 teaspoon kosher salt
Using a vegetable peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly so that the eggs don't clump and the bottom doesn't scorch. The lemon curd will thicken at about 170 degrees or just below a simmer. Remove from the heat and cool or refrigerate. Curd will continue to thicken as it cools and sets up!