Easy Lemon Cobbler Recipe: 3 Tips for Making Lemon Cobbler

• 8 large egg yolks
• 2 cups sugar, divided
• 1¼ teaspoons kosher salt
• 1¼ cups all-purpose flour
• ⅓ cup cornstarch
• 3 tablespoons fresh lemon zest
• 1 cup fresh lemon juice (from about 6 lemons)
• 11 tablespoons unsalted butter, room temperature, divided
• 1½ teaspoons baking powder
• 1 teaspoon lemon extract (or 2 teaspoons lemon zest)
• 1 cup buttermilk
• ¾ teaspoon vanilla extract
• Optional: Whipped cream, for serving
• Optional: Vanilla ice cream, for serving

1. 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. 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. 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. 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. 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. 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. 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. 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.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Mashama Bailey, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.