This lemon curd cobbler was something that I thought up last month while watching TV with Kramer one night, trying to decide what dessert to bring to a friend’s barbecue. I knew it was going to be a bit warm outside, so a lot of things were out. Kramer had suggested lemon bars, but again, sitting a plate of delicate lemon bars out on a table in the sun is never a good idea. They won’t go bad, but they will melt and turn a once beautiful hand-held treat into a messy disaster. I do love lemon bars, though. Lemon curd is one of my all time favorite things. How could I make something similar without worrying about how people would be able to eat it? Why not just make a big ol’ batch of lemon curd, pour it into a pie dish, and top it with a classic cobbler topping? It sounded okay in theory, but I was afraid that there’d be way too much curd (for some people, anyway – there’s no such thing as too much curd in my mind). I adjusted my go-to cobbler topping to make it a bit more pillowy and substantial, threw everything together and prayed that it wouldn’t turn into another kind of huge mess. It did a little bit – I definitely overfilled my pie dish with curd, but that was the only downfall, and thankfully, I had the foresight to place a foil lined baking sheet under my cobbler so any dripping curd landed there instead of the floor of my oven. I’ve noted that instead of using all of your curd, like I did, you will probably have leftovers, which is probably the best gift I could possibly give you. Swirl some of the extra curd into your morning yogurt, sandwich it between two cookies, like I’ve done before, or throw it one top of some ice cream. There’s nothing wrong with keeping a mason jar of rich, luscious lemon curd in your fridge.
Leftover lemon curd aside, this cobbler was fabulous. The curd was just the right amount of tart and tangy, and the cherries added a bit of texture without drawing away from the lemon. The cakey topping was just the right amount in relation to the curd, so you got a bit of both in each bite, making for one of the best cobblers I’ve ever made, if I do say so myself. Soon, we’ll all be eating apple crumble or pear tarts, or maybe you’re even hoarding berries to freeze in order to make blackberry and blueberry cobblers all year long, but remember: you’ve always got lemons, ripe and ready to be made into something delicious! If you’re a lemon meringue pie or lemon bar fan, this cobbler is going to be right up your alley.
Kramer and I don’t have too much planned for this weekend, which is good so as not to spread ourselves too thin, but we do have some plans, of course. Tonight, we’re headed way uptown to see There Will Be Blood with a live orchestra playing the score. I’m really excited! The original composer of the soundtrack and member of Radiohead, Johnny Greenwood, will be there to play as well. It almost makes going all the way up to 145th Street worth it. Almost. On Saturday, I’m headed to Huertas in the city for a really fun project, followed by what I hope will be many a fine cocktail. On Sunday, we’ve got no plans yet, but Kramer has a ton of homework to do, so I’ll probably find myself tinkering with something in the kitchen. What a surprise.
Signs, drinks and steak and eggs.
Gather your curd ingredients.
Then get to juicing and zesting.
Start making your topping.
Then add hot water and spoon over your thickened curd and cherries.
Bake until golden and bubbling.
- 2½ cups sugar
- 2 cups water
- ⅔ cup cornstarch
- juice of 6 lemons
- ½ teaspoon salt
- 8 egg yolks
- ½ cup butter
- zest of 6 lemons
- 1 cup tart cherries
- 3 cups flour
- ¾ cups granulated sugar
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- ¾ teaspoon cinnamon
- ¾ cup + 1 tablespoon cold, unsalted butter, cubed
- ⅓ cup + 2 tablespoons hot water + 2 tablespoons
- In a pot, mix together the sugar, water, cornstarch, lemon juice and salt. Whisk together until smooth, then bring to a boil. Cook and stir until thickened, about 5-6 minutes. Whisk the eggs yolks together in a medium sized bowl, then whisk the cornstarch mixture into the yolks. Put everything back in your pot and cook over low heat to make sure it's still hot. Add in the butter and lemon zest and stir to combine, fold in your cherries, then pour into your pie dish. You may have leftover curd, in which case, put it on yogurt, sandwich it between two cookies - go nuts!
- Whisk together the flour, sugar, baking powder and cinnamon. Cube your cold butter and cut it into the flour with your hands until pea-sized crumbs form. Whisk in the hot water, then drop in dollops of the dough over the lemon mixture.
- Place in the oven and bake at 400 degrees F for 35-45 minutes, until golden.