Easy Magic Lemon Cobbler Recipe: The Perfect Lemon Dessert by Donna John

10 months ago

Easy Magic Lemon Cobbler Recipe: The Perfect Lemon Dessert

My dad loves lemon meringue pie. But not having perfected my meringue skills yet, this was the lemon dessert recipe to make for him. It was had a short list of simple ingredients, easy prep the creamy, lemony taste you'd think of with a lemon meringue pie – it cobbler form!

This easy magic lemon cobbler recipe is simply delicious, without my weepy meringue. The magic is that it doesn't require stirring, but turns into a luscious cobbler with very little effort. What's not to love about that?

To make the creamy lemon cobbler, melt butter in a baking dish. While it melts, combine the flour, baking powder, salt and granulated sugar. Add the buttermilk, vanilla extract and lemon extract and pour the mixture over the melted butter. Do not stir! Next comes dollops of the lemon pie filling. Again do not stir! Bake the lemon cobber in the oven for about 50 minutes or until it begins to get light brown.

Serve this lemon cobbler for dessert warm or cold. You can add whipped cream or even a little vanilla ice cream if serving warm. This would be a great lemony dessert for your Easter table. 

Cuisine: American
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 8


  • 1 stick (8 tablespoons) butter
  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • dash of salt
  • 1 cup granulated sugar
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1 can (21 ounces) lemon pie filling

Here's how to make it: 

  1. Put the butter into a 1 1/2-quart baking dish and place in a preheated 350-degree F oven to melt.
  2. While the butter melts, combine the flour, baking powder, salt and sugar. Stir to combine. Add the buttermilk, vanilla and lemon extract. Stir until just combined.
  3. Pour the mixture over the melted butter. Do not stir.
  4. Put dollops of the lemon pie filling over the batter. Do not stir.
  5. Bake for about 50 minutes or until top begins to get light brown.

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Baking Dishes $8 & Up
Vanilla Extract $4 & Up
Flour $3 & Up
Baking Powder $2 & Up
Sugar $3 & Up

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Donna John
Recipe Note: When I went to make this recipe, my buttermilk had gone sour. So, I used heavy cream diluted with enough water to make it the consistency of buttermilk. Worked perfect. Did miss the buttermilk tang, though. This is a delicious and easy dessert if you love lemon.
This looks amazing! 🥰
Julie Rose
Wow, so cool! Trying it!!
I love lemon desserts! I will definitely make this for my grandson and me.
Elisa Schmitz
OMG, YUM! I am going to make this recipe for Easter. Looks incredible!
Christie Telford
Defiantly on my Easter list to make
Ann Marie Patitucci
Adding this to my list, Donna! I love lemon all.year.long.
Marilyn Profit
What size baking dish?
Donna John
I used a shallow 1 1/2 quart casserole dish.
Sandi Hooker
Has anyone tried putting meringue on top of this and, if so, how did you do it and how did it turn out? Can you use a box pudding or does it have to be canned? Sounds yummy and my husband loves lemon meringue pie so this sounds like a quick dessert for a week night.
Donna John
I have never put meringue on top of it. Not sure how that would turn out. And my meringue skills are not that great, so not sure it is something I would do personally. You use a can of lemon pie filling, not pudding. Don't think pudding would work for this recipe. Hope you enjoy it. Please let us know if you make it!

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