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. Melt butter in a 9×9 inch baking dish in the preheated 350°F oven.
. In a bowl, whisk together the flour, baking powder, salt, and sugar.
. Whisk in the buttermilk, vanilla, and lemon extract (if using) until a batter forms.
. Pour the batter evenly over the melted butter in the baking dish.
. Dollop the lemon pie filling over the batter in an even layer.
. Bake for 45-55 minutes until puffed and golden brown around the edges.
. The magic happens – the lemon filling is now a pudding on the bottom!
. Let cool slightly and serve warm, topped with whipped cream, ice cream, lemon slices, or a dusting of powdered sugar.
Ingredients
1/2 cup 1 stick unsalted butter
1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1 cup buttermilk or whole milk
1 tsp vanilla extract
1 tsp lemon extract optional
21 oz can lemon pie filling or lemon curd
Instructions
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