Preheat the oven to 425°F and place two cast iron pans inside. Mix the eggs, vanilla extract, and salt together in a bowl. Stir in the flour until a smooth dough forms and then gradually stir in the milk.
Remove the hot pans from the oven and grease each one with 1 tbsp of butter. Evenly divide the pancake batter between the two pans, place them back in the oven, and bake for 15 minutes or until the pancakes have risen and are golden brown.
Meanwhile, prepare the lemon curd. Start by adding the lemon juice to a saucepan over medium heat. Add the eggs, sugar, butter, and corn starch to the saucepan and stir together with a whisk. Cook about 5-10 minutes until the mixture thickens, stirring constantly.
Pour the lemon curd into a bowl through a fine mesh sieve and cover it with plastic wrap. Let it sit 5 minutes, distribute the lemon curd between jam jars, and refrigerate the jars. The lemon curd will last about 1 week in the fridge.
Spread a bit of lemon curd over the Dutch baby pancakes and garnish with lemon slices, blueberries, mint leaves, and powdered sugar. This fluffy and fruity dessert is wonderfully refreshing, making it the perfect treat for both hot and cold days.
