Magic Lemon Cobbler Recipe
Introduction
Magic Lemon Cobbler is a delightful dessert that perfectly balances tangy lemon flavors with a light, airy texture. This easy-to-make cobbler creates a golden crust that hides a luscious, custardy lemon layer beneath. It’s a sure crowd-pleaser for any occasion.
Ingredients
- 1 cup (125 g) all-purpose flour
- 1 cup (200 g) granulated sugar, divided
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (240 ml) whole milk
- 4 tablespoons (56 g) unsalted butter, melted (plus extra for greasing)
- 3 large eggs, separated
- 1/3 cup (80 ml) fresh lemon juice (about 2-3 lemons)
- 2 tablespoons lemon zest
- Powdered sugar for dusting (optional)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Generously butter a 9×9-inch (or similar) baking dish and set aside.
- Step 2: In a medium bowl, whisk together the flour, 1/2 cup granulated sugar, baking powder, and salt.
- Step 3: 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.
- Step 4: 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.
- Step 5: Pour the batter into the prepared baking dish and smooth the top. 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 (the lemon layer beneath will be slightly custardy).
- Step 6: 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.
Tips & Variations
- For extra brightness, use freshly grated lemon zest rather than pre-packaged zest.
- Try swapping lemon juice with lime juice for a different citrus twist.
- Be gentle when folding in the egg whites to maintain a fluffy, airy texture.
- If you prefer a sweeter dessert, sprinkle a little extra sugar on top before baking for a caramelized crust.
Storage
Store any leftover cobbler in an airtight container in the refrigerator for up to 3 days. Reheat portions gently in the microwave for 20-30 seconds or warm in the oven at 300°F (150°C) for about 10 minutes. The custardy layer may firm slightly upon cooling but remains delicious warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cobbler ahead of time?
Yes, you can prepare the batter and bake it a few hours in advance. Just cool it completely and store covered in the refrigerator, then warm before serving.
Do I need a stand mixer to beat the egg whites?
No, a hand mixer or even a whisk can work, though a stand mixer makes beating egg whites to soft peaks faster and easier.
PrintMagic Lemon Cobbler Recipe
Magic Lemon Cobbler is a delightful dessert combining a light, fluffy lemon cake topping with a luscious, tangy lemon custard layer beneath. This easy-to-make cobbler bakes to a golden finish and is perfect served warm, dusted with powdered sugar, and optionally paired with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 6–8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 cup (125 g) all-purpose flour
- 1 cup (200 g) granulated sugar, divided
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup (240 ml) whole milk
- 4 tablespoons (56 g) unsalted butter, melted (plus extra for greasing)
- 3 large eggs, separated
- 1/3 cup (80 ml) fresh lemon juice (about 2–3 lemons)
- 2 tablespoons lemon zest
Optional
- Powdered sugar for dusting
- Whipped cream or vanilla ice cream for serving
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Generously butter a 9×9-inch (or similar sized) baking dish and set it aside to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, half of the granulated sugar (1/2 cup), baking powder, and salt. This ensures your dry components are well combined and evenly distributed.
- Combine Wet Ingredients: In a separate bowl, whisk together the whole milk, egg yolks, melted unsalted butter, fresh lemon juice, and lemon zest until the mixture is smooth. Pour these wet ingredients into the dry ingredients and stir gently until just combined to form a loose batter. Avoid overmixing to keep the batter light.
- Beat Egg Whites: In a clean bowl, beat the egg whites using a mixer until soft to medium peaks form. Gradually add the remaining 1/2 cup granulated sugar and continue to beat until the peaks hold but are not stiff. This adds lightness to the cobbler’s texture.
- Fold in Egg Whites: Carefully fold the beaten egg whites into the batter in two additions. Use a gentle motion to preserve the airiness, which will give your cobbler a fluffy texture.
- Bake: Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 40 to 45 minutes until the top is golden brown and a toothpick inserted near the center comes out with a few moist crumbs. The lemon layer underneath will be slightly custardy.
- Cool and Serve: Allow the cobbler to cool for at least 15 minutes to set. Dust with powdered sugar if you like. Cut into portions and serve warm, optionally with whipped cream or vanilla ice cream for an extra indulgent finish.
Notes
- Make sure to fold in the egg whites gently to keep the batter light and fluffy.
- Use fresh lemon juice and zest for the best bright and tangy flavor.
- You can prepare this cobbler a few hours in advance; just rewarm it slightly before serving.
- Serving it with whipped cream or vanilla ice cream complements the tartness beautifully.
- Ensure your baking dish is properly buttered to prevent sticking and to add flavor.
Keywords: Magic Lemon Cobbler, lemon dessert, lemon cobbler recipe, easy lemon cake, citrus dessert, baked lemon cobbler
