Ingredients for Lemon Curd:

• 1 tablespoon lemon zest
• 1/2 cup fresh lemon juice
• 3/4 cup sugar
• 2 eggs
• pinch of sea salt
• 3/4 stick of butter, cut into tablespoons

Ingredients for Popover:

• 3/4 cup all purpose flour
• 1 tablespoon sugar
• pinch of sea salt
• 1 teaspoon lemon zest
• 3 eggs
• 3/4 cup whole milk
• 1 tablespoon vanilla extract
• 2 tablespoons butter
• 1 pint fresh blueberries (or 1 cup frozen)
• powdered sugar

Instructions:

Preheat oven to 450 degrees. Combine lemon curd ingredients and cook over low heat whisking constantly until curd is thick enough that it sticks to a spoon (about 10-20 minutes). Combine dry popover ingredients (flour, sugar, and sea salt) in a bowl. Combine wet popover ingredients (zest, eggs, milk, and vanilla) in a separate bowl. Mix the wet ingredients with the dry ingredients. Place a skillet into the hot oven with the butter until it melts. Carefully remove from oven, add the pancake batter, top with blueberries and return to oven. Bake for 15 minutes. Pancake will set in the center and puff around the edges of the pan, becoming golden. Serve hot with lemon curd and a sprinkle of powdered sugar.

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