Step 1

To infuse the heavy cream, warm it in a small saucepan over medium heat until it starts to simmer. Remove the saucepan from the heat and add the Meyer lemon peel to the warmed cream. Let this steep for 45-60 minutes. Then remove and discard the peel. Cover and transfer the infused cream to your refrigerator to chill completely, at least 4 hours or up to overnight. Once the cream has completely chilled, whisk it on medium speed in the bowl of your stand mixer with the whisk attachment. As it starts to thicken, add the powdered sugar and increase the speed to high. Continue whisking until soft peaks form. Cover and refrigerate the whipped cream until you're ready to use it. Ideally, whipped cream should be used within 1-2 hours of making it.

Step 2

To make the Dutch baby, pre-heat your oven to 425 degrees. Add all of the ingredients, except for the butter, to your blender and blend on high until smooth. Set aside.

Step 3

Meanwhile, melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter is melted and the skillet is hot, pour in the batter. Carefully transfer the skillet to your pre-heated oven and bake for 25 minutes.

Step 4

Remove the skillet from your oven. The Dutch baby will have puffed up significantly during baking, but it will deflate as it cools. Top with fresh berries, Meyer lemon zest and a dusting of powdered sugar. Slice and serve immediately.