For the Lemon Curd (MAKE AHEAD):

1. Put the lemon juice and zest in a pot over medium heat.
2. Add the sugar and stir until it dissolves. Reduce the heat to low, making sure the mixture is below a simmer, and whisk in the butter and eggs.
3. Stir almost constantly, keeping the mixture below a simmer, until it thickens, about 8-10 minutes.
4. Strain the mixture through a fine-mesh strainer into a large mixing bowl. Cover with plastic wrap, pushing the plastic wrap directly onto the surface of the lemon curd, and then cool completely. It will continue to thicken as it cools. Transfer to the fridge if not using right away.
5. This can be made ahead and stored in the fridge for several days.

For the Pancake:

1. Preheat the oven to 425°F
2. Place the butter in a 10-inch cast iron skillet and place the skillet in the oven to heat while you mix up the batter.
3. In a mixing bowl, whisk together the milk, eggs, sugar, vanilla, lemon juice, and lemon zest until well combined.
4. Whisk in the flour and salt and mix until the batter is mostly smooth (a few small lumps are fine).
5. Remove the hot skillet from the oven and quickly pour in the batter. Be careful as the melted butter in the skillet may pop and sizzle as you do this.
6. Return the skillet to the oven and bake for 15-20 minutes, or until the Dutch baby is puffed and golden all over.
7. Reduce the oven temperature to 300°F and continue baking for another 5 minutes.
8. Remove the skillet from the oven.
   

To Serve:

1. Because Dutch baby pancakes tend to deflate as soon as you take them out of the oven, I like to have everything else ready to go by the time it is almost done in the oven. Have your lemon slices, lemon curd, and whipped cream ready to go.
2. When the pancake is done, gently spoon some of the lemon curd into the center. Top with a dollop or two of whipped cream and garnish with lemon slices, a dusting of powdered sugar, a drizzle of syrup, fresh berries, and edible flowers (all optional!).
3. Serve immediately.