Description

This Magic Lemon Cobbler Delight is a luscious and easy-to-make dessert featuring a buttery cake base topped with a tangy lemon curd. The layers magically bake to create a soft, cake-like texture with a gooey lemon topping that’s perfect for any lemon lover. Serve warm with a dusting of powdered sugar and a side of whipped cream or vanilla ice cream for a delightful treat.

Ingredients

Scale

Wet Ingredients

1/2 cup unsalted butter (melted)
1 cup milk
1 teaspoon vanilla extract

Dry Ingredients

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

Flavorings & Toppings

Zest of 1 lemon
1 1/2 cups lemon pie filling or lemon curd
Optional: powdered sugar for dusting
Optional: whipped cream or vanilla ice cream for serving

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Instructions

Preheat the oven: Set your oven to 350°F (175°C) and allow it to fully preheat to ensure even baking.
Prepare the pan: Pour the melted unsalted butter into a 9×9-inch baking dish, spreading it evenly across the bottom to create a rich base.
Mix the batter: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, milk, vanilla extract, and lemon zest until you have a smooth batter without lumps.
Layer the batter and butter: Pour the batter carefully over the melted butter in the baking dish, spreading it out evenly but do not stir to maintain the layering effect.
Add the lemon topping: Gently spoon the lemon pie filling or lemon curd over the batter, spreading it lightly to cover the surface. Again, avoid mixing to allow the magical cobbler layers to form during baking.
Bake the cobbler: Place the dish in the oven and bake for 40 to 45 minutes, or until the top turns golden brown and the edges are set but the center remains slightly gooey.
Cool and serve: Let the cobbler cool for a few minutes before serving. Dust with powdered sugar if desired and accompany with whipped cream or vanilla ice cream for an indulgent finish.

Notes

For extra tartness, add a tablespoon of fresh lemon juice to the batter before baking.
Use homemade lemon curd instead of store-bought lemon pie filling for a richer, fresher flavor.
This dessert is best enjoyed warm but can be reheated gently in the microwave for a few seconds.
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend of equal measure.
A berry-lemon variation can be made by adding fresh berries on top of the lemon curd before baking.