Lemon Cobbler

You Will Need

  • LEMON CURD: 1 Can (15 - 16 OZ / 400 - 500 g) 
  • MILK: 2/3 Cup (160 ml)
  • BUTTER/MARGARINE: 4 Tablespoons (60 g) 
    OR 1/2 stick(for best results, use butter)

Directions

  1. PREHEAT oven to 375° F (190° C - Gas Mark 5).
  2. MELT butter in either an 8 or 9 inch (20 - 23 cm) baking dish or iron skillet.
  3. COMBINE milk with cobbler mix; stir thoroughly to remove any lumps.
  4. POUR batter over butter. Then pour lemon curd over batter. Avoid stirring. Note: Batter will rise above the lemon curd while baking to form a golden crust.
  5. BAKE 30 - 35 minutes or until bubbly and golden brown. Serve warm.If desired, top with ice cream or whipped cream.

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