Lemon & Tart Cherry Cobbler
Prep time
Cook time
Total time
Luscious lemon curd dotted with tart cherries and finished with a pillowy cake topping.
Serves: 10-12
Lemon Curd:
  • 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
  1. 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!
  2. 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.
  3. Place in the oven and bake at 400 degrees F for 35-45 minutes, until golden.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2014/09/19/lemon-tart-cherry-cobbler/