Description

This Magic Lemon Cobbler is a delightful, easy-to-make dessert that combines a tender cake-like topping with a luscious lemon filling that transforms into a pudding-like layer at the bottom. Perfect for a refreshing treat, this cobbler features bright lemon flavors balanced by a lightly sweetened batter, making it ideal for serving warm with whipped cream or vanilla ice cream.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar

Wet Ingredients

1 cup buttermilk or whole milk
1 teaspoon vanilla extract
1 teaspoon lemon extract (optional)

Other

Butter, to melt in baking dish (about 2 tablespoons)
1 can (21 ounces) lemon pie filling or lemon curd

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cobbler.
Melt Butter: Place butter in a 9×9-inch baking dish and put it in the oven for 3-4 minutes until melted, then carefully remove the dish from the oven.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and sugar until fully combined.
Combine Wet Ingredients: Add the buttermilk, vanilla extract, and lemon extract (if using) to the dry mixture and whisk until the batter is smooth and free of lumps.
Assemble Batter: Pour the batter evenly over the melted butter in the baking dish without stirring, allowing the butter to mingle with the batter during baking.
Add Lemon Filling: Spoon the lemon pie filling or lemon curd evenly over the top of the batter layer.
Bake Cobbler: Bake in the preheated oven for 45-55 minutes until the edges turn golden brown and a toothpick inserted in the batter comes out clean.
Cool and Set: Let the cobbler cool slightly; as it cools, the lemon filling will settle and form a pudding-like layer at the bottom.
Serve: Serve warm, optionally topped with whipped cream, vanilla ice cream, or a dusting of powdered sugar for extra indulgence.

Notes

Using buttermilk yields a tangier flavor, but whole milk works just as well.
Lemon extract is optional but enhances the lemon flavor beautifully.
Do not stir the batter after pouring over melted butter – the magic effect depends on this.
The lemon layer forms a pudding-like texture after cooling, which is characteristic of this recipe.
Leftovers can be refrigerated and gently reheated before serving.