Description
A magically layered dessert where lemon pie filling creates a luscious pudding base beneath a golden, buttery cobbler topping—simple to prepare and irresistibly zesty.
Ingredients
- 1/2 cup (1 stick) butter
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1 cup buttermilk (or whole milk)
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract (optional)
- 1 (21-ounce) can lemon pie filling or 1 cup lemon curd
Instructions
- Preheat oven to 350°F. Place butter in a 9×9-inch baking dish and melt in the oven for about 3–4 minutes. Remove from oven.
- In a bowl, whisk together flour, baking powder, salt, and sugar.
- Stir in buttermilk, vanilla, and lemon extract (if using) until smooth.
- Pour the batter evenly over the melted butter—do not stir.
- Spoon lemon pie filling or lemon curd evenly over the batter.
- Bake for 45–55 minutes until the edges are golden and puffed.
- Let cool slightly, then serve warm with whipped cream, ice cream, or a dusting of powdered sugar.
Notes
- For extra zing, add fresh lemon zest to the batter.
- Substitute a gluten-free flour blend for a gluten-free version.
- Use other pie fillings like blueberry, cherry, or peach for variety.
- Store leftovers in the fridge for up to 5 days.
- Reheat in a 350°F oven for 10–15 minutes to maintain texture.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 36g
- Sodium: 260mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
