In a large, cast iron skillet, melt the coconut oil over low heat. Then set aside to cool a bit while you prepare the batter.
In a medium mixing bowl, whisk together the eggs, flour and milk. Whisk thoroughly to get out any and all clumps. You can also process this in a food processor if you watch it carefully and don't blend for too long.
Pour the batter into the oiled skillet and place the skillet in the oven.
Bake for 20-23 minutes.
The dutch baby will rise above the pan and be very puffy and golden brown.
Remove from oven and allow to cool. The puffiness will sink a bit as the temperature goes down.
Sprinkle with clean powdered sugar (sucanat or coconut sugar run through a grinder or high powered blender) and liberal amounts of fresh squeezed lemon juice.
Serve with extra lemon and powdered sugar.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.