Butter
Lemon pie filling or lemon curd
All-purpose flour
Granulated sugar
Buttermilk (or whole milk)
Vanilla extract
Lemon extract (optional)
Baking powder
Salt
How to Make Magical Lemon Cobbler
Melt butter in a 9×9 inch baking dish in the preheated 350°F oven.
In a bowl, whisk together the flour, baking powder, salt, and sugar.
Whisk in the buttermilk, vanilla, and lemon extract (if using) until a batter forms.
Pour the batter evenly over the melted butter in the baking dish.
Dollop the lemon pie filling over the batter in an even layer.
Bake for 45-55 minutes until puffed and golden brown around the edges.
The magic happens – the lemon filling is now a pudding on the bottom!
Let cool slightly and serve warm, topped with whipped cream, ice cream, lemon slices, or a dusting of powdered sugar.
Ingredients
1/2 cup 1 stick unsalted butter
1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1 cup buttermilk or whole milk
1 tsp vanilla extract
1 tsp lemon extract optional
21 oz can lemon pie filling or lemon curd
Instructions
Preheat oven to 350°F. Place butter in a 9×9 inch baking dish and melt in preheated oven for 3-4 minutes until fully melted. Remove from oven.
In a bowl, whisk together the flour, baking powder, salt, and sugar.
Whisk in the buttermilk, vanilla, and lemon extract (if using) until a smooth batter forms.
Pour the batter evenly over the melted butter in the baking dish (do not stir).
Spoon the lemon pie filling or lemon curd evenly over the batter.
Bake for 45-55 minutes until puffed and golden brown around the edges.
Remove from oven and let cool slightly. The lemon filling will be a pudding on the bottom!
Serve warm, topped with whipped cream, ice cream, lemon slices, powdered sugar, or desired toppings.
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