This is the self-saucing kind of cobbler. Lemon curd goes in the bottom of the dish, a thick lemon batter is spooned over it, and a cup of boiling water is poured across the surface without stirring.
In the oven the batter rises to the top and sets into a light sugar-crusted cake while everything underneath stays loose and spoonable.
What Goes in the Dish, Bottom to Top
Four layers that rearrange themselves in the oven.
Boiling water
Poured gently over everything and left alone.
Sugar
A quarter cup scattered across the batter.
Lemon batter
Spooned over the curd without stirring.
Lemon curd
Spread over the base of the buttered dish.
How to Make It
Dish buttered
Heat the oven to 350°F and butter an 8-inch square baking dish.
Lemon batter
Whisk the flour, 1/2 cup granulated sugar, baking powder and salt. Stir in the milk, melted butter, lemon zest and lemon juice to make a thick batter.
Curd and batter layered
Spread the lemon curd over the bottom of the dish and spoon the batter evenly over it without stirring.
Sugar and boiling water
Sprinkle the remaining 1/4 cup sugar over the batter, then gently pour the boiling water over the surface. Do not stir.
Baked
Bake 35 to 38 minutes, until the top is lightly golden and set while the base remains spoonably saucy.
Rested and served
Rest 10 minutes, dust with powdered sugar, and serve warm with whipped cream, lemon zest and mint.
Ingredient Notes
- Lemon curd
- Half a cup, spread across the bottom of the dish before the batter.
- Boiling water
- One cup, poured over the surface at the last moment and never stirred in.
- Lemon zest and juice
- A tablespoon of zest and a quarter cup of juice, both in the batter.
Why This Recipe Works
- Pouring the water over the top rather than mixing it in is what separates cake from sauce.
- Sugar scattered before the water dissolves into the base as it bakes.
- Lemon curd underneath gives the sauce body and a sharp flavour.
- Ten minutes of resting lets the sauce thicken slightly before serving.
Success Tips
- Pour the water over the back of a spoon so it spreads instead of digging into the batter.
- Zest the lemons before juicing them; it is far easier that way.
- Serve in bowls rather than on plates, since the base stays loose.
Serving Ideas
Spoon warm portions into bowls, add a cloud of whipped cream and finish with lemon zest and a mint leaf.
Storage and Reheating
Refrigerate
Refrigerate leftovers once cooled and warm them gently; the sauce firms when cold.
Frequently Asked Questions
Is there a biscuit topping?
No. A thin batter becomes a light cake layer over a saucy lemon base.
Should the water be stirred in?
No. It has to sit on top for the sauce to form underneath.
