Lemon Cream-Topped Blackberry Cobbler
Leftover curd can be stored in the fridge 5 to 7 days.
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Chill: 1 Hour
Bake: 15 Minutes
- 1/2 cup lemon curd
- 1/2 cup sour cream
- 2 8-oz. frozen individual blackberry cobblers
- Stir together 1/2 cup lemon curd and 1/2 cup sour cream. Cover and chill 1 hour. Bake 2 (8-oz.) packages frozen individual blackberry cobblers according to package directions. Top warm cobblers with lemon curd mixture.
- Note: For testing purposes only, we used Sara Lee Blackberry Cobbler Anytime (in the freezer section) and Dickinson's Lemon Curd (with jams and jellies). Leftover curd can be stored in the fridge 5 to 7 days.
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