Leftover curd can be stored in the fridge 5 to 7 days.

Recipe by Southern Living April 2006

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Recipe Summary test

prep:
5 mins
chill:
1 hr
bake:
15 mins
total:
1 hr 20 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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