Magic Lemon Cobbler
A bright, sunny, and easy dessert that combines the flavors of lemon bars, cobbler, and pudding in a delightful one-pan treat.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar, divided ½ cup for the batter, ½ cup for the egg whites
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup whole milk Can substitute with 2% milk or a plant-based milk
- 4 tablespoons unsalted butter, melted Plus extra for greasing the pan
- 3 large eggs, separated
- 1/3 cup fresh lemon juice About 2-3 lemons
- 2 tablespoons lemon zest Fresh is recommended
- Powdered sugar for dusting Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and generously butter a 9x9-inch baking dish.
- In a medium bowl, whisk together the flour, ½ cup of granulated sugar, baking powder, and salt until even.
- In another 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.
Baking
- In a clean bowl, beat the egg whites with the remaining ½ cup of granulated sugar until soft to medium peaks form.
- Gently fold the beaten egg whites into the batter in two additions.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 40–45 minutes until the top is golden and a toothpick comes out with a few moist crumbs.
- Let the cobbler cool for at least 15 minutes before serving.
- Dust with powdered sugar if desired and serve warm with whipped cream or vanilla ice cream.
Notes
You can make this cobbler ahead of time and rewarm it before serving. Leftovers can be refrigerated and microwaved for a quick treat. Experimenting with sugar levels and types of milk can yield different flavors and textures.