Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1 cup buttermilk (or milk + 1 tbsp lemon juice/vinegar)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract (optional)
- 21 oz lemon pie filling or homemade lemon curd
Instructions
- Preheat oven to 350°F (175°C). Place butter in a 9×9-inch baking dish and melt in the oven for 3–4 minutes.
- In a large bowl, whisk together flour, baking powder, salt, and sugar. Add buttermilk, vanilla extract, and lemon extract (if using). Stir until smooth.
- Pour batter evenly over melted butter in the dish without stirring.
- Spoon lemon pie filling or lemon curd evenly over the batter. Do not stir; the filling will sink as it bakes.
- Bake for 45–55 minutes until edges are golden and center is set but slightly soft.
- Allow to cool 10–15 minutes. Cut into squares and serve warm.
- Optional: Top with whipped cream, powdered sugar, ice cream, or lemon slices.
Notes
- Substitute buttermilk with milk + lemon juice or vinegar.
- Homemade lemon curd can be used instead of store-bought filling.
- Add a pinch of cinnamon or nutmeg for a warm, spiced note.
- Best served warm; leftovers can be refrigerated up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian