There are so many reasons why I love this cobbler. This lemon version feels effortlessly special while staying wonderfully flexible. You can grab store-bought lemon curd for convenience or use homemade if you have some waiting in the fridge. The best part is how quickly it comes together, which makes it the perfect last-minute dessert that pairs beautifully with vanilla ice cream or a fluffy dollop of whipped cream. Every bites bursts with vibrant lemon flavour-the kind that keeps you coming back no matter the season.
Ingredients:
- 113g butter
- 1 cup self raising flour
- 1 cup granulated sugar
- 1 cup milk
- 1 tsp vanilla extract
- 1 tsp lemon extract or lemon zest
- 22 ounces lemon curd
Method:
Preheat the oven to 350F
Add the butter to a 7x12 inch or 9x9 inch baking pan. Place it in the oven to melt.
In a bowl, whisk flour, sugar, milk, vanilla and lemon zest. Do not overmix it.
Pour the batter evenly over the melted butter in the baking dish. Do not stir.
Next, pour or spoon the lemon curd over the batter as evenly as possible. Do not stir.
Bake on the middle rack of the oven for 50-55 minutes. The top crust should be golden brown. The centre of the cobbler may look a little "jiggly" but the crust should be brown and cooked.
This is great served warm with vanilla ice cream.
Cover and store leftovers in the refrigerator up to 4 days.
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