Magic Lemon Cobbler
A sweet and tangy lemon cobbler that transforms into a custardy delight beneath a golden crust, perfect for weeknight desserts or gatherings.
Ingredients
For the cobbler
- 1 cup all-purpose flour
- 1 cup granulated sugar, divided
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whole milk
- 4 tablespoons unsalted butter, melted (plus extra for greasing)
- 3 large eggs, separated
- 1/3 cup fresh lemon juice (about 2-3 lemons)
- 2 tablespoons lemon zest
- Powdered sugar for dusting (optional)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Generously butter a 9×9-inch (or similar) baking dish and set aside.
- In a medium bowl, whisk together the flour, 1/2 cup granulated sugar, baking powder, and salt.
- In a separate bowl, whisk the milk, egg yolks, melted butter, lemon juice, and lemon zest until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined to form a loose batter.
- In a clean bowl, beat the egg whites with the remaining 1/2 cup granulated sugar until soft to medium peaks form. Gently fold the beaten egg whites into the batter in two additions, keeping as much air as possible for a light texture.
- Pour the batter into the prepared baking dish and smooth the top.
Baking
- Bake for 40–45 minutes, or until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs.
- Cool the cobbler for at least 15 minutes. Dust with powdered sugar if desired, cut into portions, and serve warm with whipped cream or vanilla ice cream.
Notes
The cobbler can be made ahead and stored in the fridge. It can also be frozen once baked. Try mixing in berries or stone fruits instead of lemon for a different flavor.