Lemon Cobbler is the ultimate dessert for lemon lovers (and who isn’t)? It combines the sweet/tart flavor of lemon combined with a buttermilk infused crust. Perfect to finish off a summer meal or to quickly bake when company comes over. A perfect substitute for lemon pie and easier and quicker to make.Jump to Recipe
This is truly a magical dessert. You start with the crust ingredients on the bottom and the filling on the top. Just like magic, as it cooks the ingredients switch places and when finished, the golden, buttery crust will be on the top and the tart lemon flavor filling on the bottom. Fun, delicious and easy!
Why you will love this dessert
- Comes together quickly
- Most ingredients on-hand
- Impressive yet easy
- Tastes amazing
What You’ll Need to Make This Lemon Cobbler (exact amounts in recipe card below)
- Baking Powder
- Granulated Sugar
- Buttermilk (can substitute milk of choice but the buttermilk gives that extra tang)
- Vanilla Extract
- Lemon Extract
- Lemon Pie Filling (can use canned, instant or cook and serve pudding)
Steps to Make a Magic Lemon Cobbler
- Preheat oven to 350
- Melt butter in 9-inch square baking dish
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Add the sugar and whisk to combine.
- Add in the buttermilk, lemon extract and vanilla extract. Stir to combine.
- Pour the batter into the pan over the melted butter
- Spoon the lemon filling evenly over to top. Do not stir in.
- Bake on center rack of preheated oven for 45-55 minutes, until the crust is golden brown.
- Add 1-2 teaspoons of lemon zest into the crust mixture or lemon filling for an extra punch of lemon flavor
- Fold a half cup of fresh bueberries into the crust mixture. Blueberries are the perfect flavor pairing for lemon
Suggested Toppings for Lemon Cobbler
- Whipped Cream (try making your own whipped cream if you like)
- Dusting of powdered sugar
- Ice Cream
How do I store lemon cobbler?
Lemon Cobbler can be stored tightly covered in the refrigerator for 3-4 days.
Is there a difference between lemon curd and lemon pie filling?
Lemon curd and lemon pie filling are made differntly. The lemon curd is thickened by the natural pectin contained in the lemons and lemon pie filling is thieckened with either cornstarch or flour.
Can I use lemon curd in the recipe for lemon cobbler?
Yes, but the lemon curd will provide a slightly more intense flavor.
- ½ cup butter
- 1 cup flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup sugar
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 21 ounce can lemon pie filling
- Preheat the oven to 350F.
- Place the stick of butter in a 9×9-inch squarebaking dish and place it in the oven to melt for 3-4 minutes until fully melted. Remove from the oven and set aside.
- In a medium mixing bowl, whisk together theflour, baking powder, and salt. Add the sugar and whisk to combine.
- Pour in the buttermilk, vanilla extract, andlemon extract and whisk just until combined.
- Pour the batter evenly over the melted butter inthe pan (do not stir).
- Spoon the lemon pie filling over the batter.
- Bake at 350F for 45-55 minutes until the edgesof the cobbler are golden brown.
- Cool slightly before serving.
Lemon Dessert Lovers, check out these other lemon recipes