Lemon Custard Cobbler
When presented with the opportunity to make lemon desserts, I always jump at it. This cobbler is a different variation of traditional recipes, but I have to admit it is one of my favorites. It has the consistency of a cake with a syrupy lemon sauce. Serve this cobbler with a whipped topping or ice cream and you will have yourself a little piece of heaven.
Ingredients
- 1 cup granulated sugar (divided into ¾ cup and ½ cup)
- 1 cup Bisquick
- 1 package instant lemon pudding mix (divided into two equal amounts)
- ½ cup milk
- ¼ cup butter (melted)
- 1½ tsp vanilla extract
- lemon zest (2 lemons)
- 1¼ cup hot water
Instructions
- Preheat the oven to 350 °F.
- Grease a 9-inch baking or cake pan and set aside.
- Heat a pot of water on the stove to the boiling point.
- Measure one-quarter cup of lemon pudding mix and set aside.
- In a medium bowl, add three-quarters of a cup of granulated sugar, one cup of Bisquick, and the remaining one-quarter cup of pudding mix.
- Stir in one-half cup of milk, one-quarter cup of melted butter, one and one-half teaspoons of vanilla extract, and the zest of two lemons. Mix until smooth.
- Pour the batter into the prepared pan, dispersing it into the corners.
- In a small bowl, mix the remaining quarter cup of granulated sugar and the remaining quarter cup of lemon pudding mix. Mix until incorporated and sprinkle evenly over the cobbler batter.
- Pour one and one-quarter cups of boiling water over the top of the sugar/pudding mixture, and do not stir.
- Bake for thirty minutes or until a toothpick inserted into the middle of the cobbler comes out clean.
- Remove the cobbler from the oven and let cool for ten minutes before serving.
- Serve with cool whip or vanilla ice cream if desired.
Tried this recipe?Let us know how it was!
