Description
A refreshing, tangy lemon cobbler featuring a light lemon curd beneath a crisp biscuit topping, perfect for spring and summer gatherings.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 2 tbsp unsalted butter, melted
- 2 large eggs, separated
- 1 cup granulated sugar (for filling)
- 1/4 cup cornstarch
- 1 1/2 cups water
- 1/2 cup fresh lemon juice (about 3 lemons)
- 2 tbsp lemon zest
- 2 tbsp unsalted butter (for filling)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, whisk flour, 1/4 cup sugar, baking powder, and salt.
- Stir in milk, melted butter, and egg yolks until just combined; set aside.
- In a saucepan, whisk granulated sugar, cornstarch, and water until smooth.
- Cook over medium heat, stirring constantly, until mixture thickens.
- Remove from heat; stir in lemon juice, zest, and 2 tbsp butter until melted.
- Pour lemon filling into a 9-inch baking dish.
- Drop spoonfuls of biscuit batter over the top of the lemon curd, spreading lightly.
- Bake for 25–30 minutes, until topping is golden and set.
- Let cool slightly before serving. Best enjoyed warm, optionally with whipped cream or vanilla ice cream.
Notes
- Use fresh lemon juice for best flavor; bottled juice may alter the taste.
- Be careful not to overmix biscuit batter—grabby lumps are fine.
- For extra zing, add more lemon zest to topping.
- Leftovers keep covered in the fridge for up to 3 days.