Zest of 2 lemons
10 Tbsp sugar, divided
1-1/4 cup unbleached all-purpose flour
1/2 tsp salt, or less to taste
5 large eggs
2 cups skim milk
1/2 cup half-and-half (not fat-free)
10-15 oz mixed berries (I use half strawberries, half raspberries)
2-1/2 Tbsp unsalted butter
2 Tbsp confectioners sugar
Preheat the oven to 400°F.
In a food processor or blender, or with a bowl and wire whisk, blend together the lemon zest, 6 Tbsp sugar, flour, salt, eggs, milk and half-and-half. Set aside (do not refrigerate) and let the mixture rest for 1 hour.
Wash the fruit, and trim and slice the strawberries. Set a cast iron or other ovenproof skillet on medium-high heat; when it is really hot, add the butter. As soon as the butter is melted, add the fruit, and cook just until the fruit begins to give off its juice, 1-2 minutes. Add remaining 4 Tbsp sugar, and stir for 1 minute. Pour in the egg mixture, and carefully place the pan in the oven.
Bake for 36-40 minutes, or until just done (it will still be a bit soft in the center, but the eggs will continue to cook after you remove the clafoutis from the oven, so do not overcook).
Let cool for 10 minutes, then sift confectioners sugar on top. Cut into wedges and serve immediately. (Or, cool completely, refrigerate, and enjoy for breakfast the next morning.)