Description
A layered dessert featuring a silky lemon custard beneath a golden, flaky biscuit topping, perfect for any meal.
Ingredients
Scale
- 2 cups whole milk (room temperature)
- 3 large eggs (room temperature)
- 1 cup granulated sugar
- 1/3 cup freshly squeezed lemon juice (about 2–3 lemons)
- Zest of 1 lemon
- 1 tsp pure vanilla extract (optional)
- 2 tbsp unsalted butter (melted)
- 1 tbsp cornstarch (optional)
- 1 cup all-purpose flour
- 2 tbsp granulated sugar (for topping)
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 3 tbsp cold unsalted butter (diced)
- 1/2 cup milk or buttermilk (cold)
Instructions
- Preheat the oven to 375°F (190°C). Butter a 9×9-inch baking dish.
- Whisk eggs and sugar in a medium bowl until pale and slightly thickened.
- Stir in milk, lemon juice, lemon zest, and vanilla until fully combined. If using cornstarch, dissolve it in a tablespoon of milk first.
- Pour the lemon mixture into the prepared baking dish. Add small dots of melted butter over the surface.
- In a separate bowl, cut cold butter into the flour, sugar, baking powder, and salt until coarse crumbs form.
- Stir in the cold milk or buttermilk until the dough comes together.
- Drop spoonfuls of biscuit dough over the lemon mixture, spacing them apart.
- Bake for 30–35 minutes until the topping is golden and a knife inserted comes out mostly clean.
- Allow the cobbler to rest for 10–15 minutes before serving.
Notes
Serve warm with powdered sugar or whipped cream. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg