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Æbleskiver with lemon cream, fresh and puffy balls, decorated with lemon sauce
Fluffy golden Æbleskiver served with tangy lemon curd

Danish Æbleskiver with Lemon Curd

Author: Flavelo
Recipes Cakes and Desserts Side Dishes
Æbleskiver (pronounced as written) means 'apple slices' in Danish, although today they rarely contain apples. This spherical pancake is the essence of Danish 'hygge' (cosy living), especially at Christmas. Essential for baking is the special pan with indentations ('monk's pan'), in which the batter is turned to achieve the perfect spherical shape. The freshness of the lemon curd is a perfect contrast to the soft, sweet dough.
🕒 Prep Time 25 mins
🍳 Cook Time 20 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Danish

Ingredients

Equipment Needed

  • Æbleskiver pan (or cake pop maker)
  • Knitting needle or skewer (for turning)
  • Whisk

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

First make the lemon curd: whisk the egg yolks until frothy with the sugar, lemon juice and zest, and the milk. Thicken over low heat, stirring constantly (do not boil!), then remove from heat and stir in the 30g butter. Let cool.

Tip: Add the butter at the end to give it a silky sheen (emulsion).
2 ✓

For the batter, separate the eggs. Mix the yolks with the milk, melted butter, sugar, vanilla, and lemon zest.

Tip: Lemon oils dissolve best in fat.
3 ✓

Stir in the flour mixed with baking powder and salt. Whisk the egg whites into stiff peaks, then gently fold into the batter.

Tip: The air bubbles in the egg whites make the batter light; be careful not to break them when mixing.
4 ✓

Heat the Æbleskiver pan, put a little butter in each indentation. Fill the holes 3/4 full with batter.

Tip: The pan must be evenly hot.
5 ✓

When the edge of the batter starts to set but the middle is still runny, turn it 90 degrees (quarter turn) with a skewer. The flowing batter provides the new base.

Tip: This technique ensures it becomes a sphere, not a flat disc.
6 ✓

Continue turning until the sphere closes up and is golden brown all over. Serve warm with the lemon curd.

Tip: Check the centre with a needle.

Recipe FAQ

Why did the middle stay raw?
The pan was too hot; the outside burned before the inside could cook. Bake over a lower heat.
Why did it flatten?
You turned it too early, the outer crust hadn't set yet.

Ingredients

  • 200 g Plain flour
  • 50 g Sugar
  • 1 tsp Baking powder
  • 0.5 tsp Salt
  • 2 whole Eggs (separated)
  • 150 ml Milk
  • 5 g Butter (melted, for the batter) + for frying
  • 1 tsp Vanilla sugar
  • 1 whole Lemon (zest and juice)
  • 100 g Sugar (for the curd)
  • 2 whole Egg yolks (for the curd)
  • 150 ml Milk (for the curd)
  • 30 g Butter (for the curd)