Easy Lemon Cobbler Recipe: 3 Tips for Making Lemon Cobbler
Written by MasterClass
Last updated: Oct 9, 2021 • 3 min read
For lemon lovers, it doesn’t get much better than lemon cobbler: a dessert with citrusy zing baked into the filling and crust.
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Lemon cobbler is a classic dessert that combines lemon pudding or custard with a moist cake. While most cobblers—like peach cobbler or berry cobbler—feature dollops of biscuit batter dropped over the top of the prepared fruit, a layer of fluffy buttermilk cake with crispy, caramelized edges sits atop this lemon dessert.
Lemon cobbler also goes by the name “magic lemon cobbler” because the cake and filling appear to magically switch places during baking: The bits of cake rise to the top, and the lemon curd filling settles to the bottom.
3 Tips for Making Lemon Cobbler
Lemon cobbler is a low-maintenance dessert recipe. Here’s what to know to get started:
- 1. Using lemon extract vs. zest: Most lemon cobbler recipes call for adding lemon extract to the batter for an extra lift of lemon flavor. However, if you don’t have any extract on hand, it is perfectly acceptable to use lemon zest instead. Like lemon bars, fresh lemons bring a fresh, tangy note to the dish and help balance sweetness.
- 2. Using store-bought vs. homemade filling: You can make lemon cobbler with either a store-bought lemon pie filling or lemon curd, or make your own with lemon juice, egg yolks, cornstarch, and butter.
- 3. Incorporating other fruits: Pair the lemon filling with whichever berries are in season, like blackberries, strawberries, or blueberries. Slice larger fruits into halves or quarters, and sprinkle the pieces over the filling before baking the cobbler.
Easy Lemon Cobbler Recipe
makes
prep time
10 mintotal time
1 hrcook time
50 minIngredients
- 1
To make the lemon curd filling, beat the egg yolks together in a medium bowl (save the egg whites for another use, like a meringue). In a medium saucepan over medium heat, whisk together 1 cup of sugar, ¼ teaspoon of salt, ¼ cup of flour, cornstarch, lemon zest, lemon juice, and 2 cups of water.
- 2
Cook the filling over medium-low heat, constantly whisking until the candy thermometer measures 135 degrees Fahrenheit. Increase the heat to medium and cook until the custard is thick, about 3 more minutes. Reduce the heat to low.
- 3
Temper the egg yolks by slowly streaming a few spoonfuls of the hot curd into the yolks. Slowly add the egg-yolk mixture to the saucepan. Increase the heat to medium and cook until thickened. When the curd begins to bubble, whisk continuously for 2 minutes.
- 4
Remove the curd from the heat and whisk in 3 tablespoons of butter. Strain the curd through a fine-mesh sieve. Use a rubber spatula to push as much of the custard through the strainer as possible. Set the curd aside.
- 5
Preheat the oven to 350 degrees Fahrenheit. Place 1 stick of butter in a baking dish, and place it in the oven. Allow the butter to melt completely, then remove the baking dish from the oven.
- 6
Combine the remaining cup of flour with the baking powder, 1 cup of sugar, lemon extract, and the remaining teaspoon of salt in a medium bowl, and whisk to combine.
- 7
Combine the buttermilk and vanilla extract in a glass measuring cup and mix well. Drizzle over the flour mixture, and stir to combine with a wooden spoon, just until no floury pockets remain.
- 8
Pour the batter over the melted butter and use a rubber spatula to combine. Top the batter with the reserved lemon curd. Bake until the edges of the cake crisps up and turns golden brown, about 45–50 minutes.
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