My Gooey “Lemon Cobbler” Is So Delicious, I Even Eat It for Breakfast

When I was growing up, lemons were always readily available. My dad, who has his own tire business, knew a client with an enormous lemon tree that practically fueled all of our lemon dessert cravings. Lemon curd has always been a staple in our home, and my mom taught herself how to make cobblers — she perfected that balance of a buttery, golden-brown top with a velvety, smooth center. Developing this lemon cobbler recipe was like combining two of my favorite things: rich, comforting cobbler and bright, vibrant lemon. The top of the cobbler bakes up golden-brown, while the center stays luxuriously gooey even after cooling. The buttery topping melts into the lemony custard and creates a perfect harmony of textures and flavors in every bite. 

What I love most is how flexible this recipe is. You can use store-bought or homemade lemon curd without losing any of the magic, and it comes together so quickly that it’s ideal for a last-minute dessert. You can easily double the recipe to feed a crowd, and every time you serve it people will be asking for it again and again. To me, lemon has no season, and this cobbler is proof — it’s bright, comforting, indulgent, and endlessly satisfying. It’s a dessert you’ll return to for years to come. I promise that nothing beats a scoop of vanilla ice cream on top of a warm scoop of this cobbler — try it and thank me later.

There are so many reasons why I love this cobbler — starting with the fact that I’m cobbler’s biggest fan. This lemon version feels effortlessly special while staying wonderfully flexible. You can grab store-bought lemon curd for convenience or use homemade if you have some waiting in the fridge. The best part is how quickly it comes together, which makes it the perfect last-minute dessert that pairs beautifully with vanilla ice cream or a fluffy dollop of whipped cream. Every bite bursts with vibrant lemon flavor — the kind that keeps you coming back no matter the season.

1. Melt butter. Heat the oven to 350°F. Place unsalted butter in a baking dish and put it in the oven while heating until the butter is melted. (Alternatively, melt the butter in the microwave and pour into the baking dish.)
2. Make batter. Meanwhile, whisk all-purpose flour, granulated sugar, lemon zest, and baking powder together in a large bowl. Slowly whisk in buttermilk, vanilla extract, and kosher salt until combined. Transfer to the baking dish but do not stir. Dollop lemon curd evenly over the batter.
3. Bake. Bake until golden-brown and bubbling around the edges.
4. Let cool and serve. Let cool before serving so the lemon curd can set. Serve warm or at room temperature. Dust with powdered sugar or serve with vanilla ice cream, whipped cream, or blueberries if desired.

• While store-bought lemon curd is easy to reach for, nothing beats the fresh, vibrant flavor of homemade. It adds an extra layer of creaminess and really makes the cobbler shine. If you’ve made a batch or have some left over, this is the perfect way to use it!
• Store-bought lemon curds can vary in color, from pale yellow to deep golden. Don’t worry — this won’t affect the bake, but keep in mind the finished cobbler may look a little different depending on the brand. If you’re aiming for a more vibrant color using store-bought lemon curd, reach for Bonne Maman Lemon Curd; it always does the trick.