Lemon Cobbler - Recipe

LEMON COBBLER

The Story Behind the Lemon Cobbler:

This recipe comes from a very dear family friend. Her parents had fifteen children between the years 1904 and 1932. The depression years were rough on every family, but especially on one with fifteen children. Her mama said that one day all the kids were working in the field and the only thing she had to make dessert with was two lemons. She made up this cobbler recipe and it was a family favorite through the years.

Lemon Cobbler:

1 recipe cobbler dough (see below or use your favorite)
2 lemons
2 to 3 cups sugar
1/4 cup flour
1/2 cup (1 stick) butter
pot of scalding hot water

Slice lemons across, paper thin. Mix sugar and flour. In a 4-inch deep 11x13-inch pan, place alternate layers of lemon slices, sugar mix, pats of butter and cobbler dough. Sprinkle sugar on top. Pour scalding hot water at side of pan (not directly on top of the dough) until it reaches 1/2 to 3/4-inch above the top of the last layer.

Bake in preheated 400°F oven for 30 to 45 minutes. If necessary place under broiler to brown.

Pie Crust or Cobbler Dough:

1 1/3 cups flour
1/2 cup (1 stick) butter
2 tsp. vinegar
3 tbsp. ice water
1/2 tsp. baking soda (for cobbler only)

Mix flour and butter. Add vinegar and water (and baking soda if making for cobbler). Knead until all flour is absorbed into the dough (add more flour by the spoonful if dough is too wet). Roll into a ball and refrigerate for at least 30 minutes before use. Roll thin on a floured surface and place in pie pan or cut into strips for cobbler.

Submitted by: Jason S.

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recipe reviews
Lemon Cobbler

· Apr 16 · #184514

Linda (South Carolina) says:

I am going to make this soon. I have been searching for years to find a recipe similar to the lemon cobbler that my mother and grandmother made. This could be it! The only difference is the dough. I think my mother made something similar to a biscuit dough and used it in all of her cobblers.

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