Lemon Blueberry Dump Cake with 3 Ingredients

My lemon blueberry dump cake with 3 ingredients recipe is super easy because it’s so simple:

Blueberry Pie Filling – 2 21 oz cans

Cake Mix – 1 15.25 oz box lemon cake mix

Butter – 2 sticks unsalted butter

Optional:

Lemon Zest – 1 Tablespoon lemon zest. If you don’t have zest, replace it with 1.5 teaspoons of extract.

Lemon Juice – 2 Tablespoons freshly-squeezed lemon juice.

Tools:

9×13 Baking Dish – I used a glass Pyrex dish, but aluminum or tin is fine, too.

Spatula – For spreading out the pie filling.

Fork – To smooth out the cake mix and break up the lumps.

Sharp Knife – For cutting the butter into thin slices.

How to Make Lemon Blueberry Dump Cake with 3 Ingredients

Learning how to make blueberry dump cake with 3 ingredients is easy. Just follow the steps below:

Grease a 9×13 Baking Dish

Before starting the recipe, remember to grease the baking dish with butter or cooking spray.

Dump in the Pie Filling

As the name suggests, the first step in this 3-Ingredient lemon blueberry dump cake recipe is “dumping” the cans of pie filling into the baking dish. Use a spatula or spoon to distribute it evenly in the dish.

Add the Lemon Juice and Zest (Optional)

Although you only need 3 ingredients to make this recipe, I highly recommend adding lemon juice and zest: they’ll really add to the flavor.

Dump in the Lemon Cake Mix

Once the blueberry pie filling is evenly distributed in the baking dish and the lemon juice and zest are added (if using), “dump” in the cake mix by shaking the bag as you move it over the filling. Don’t worry about breaking up the lumps–you’ll do that next.

Smooth Out the Cake Mix

Then, use a fork to smooth out the cake mix. Don’t mix the cake mix into the pie filling or pat it down; instead, simply drag the fork across the top so you can distribute the cake mix evenly. As you do this, use the fork to break up any lumps of cake mix, too.

Slice the Butter into Small Pads and Lay the Butter on the Cake Mix

Even though the next step in this lemon blueberry dump cake with 3 ingredients recipe is the most tedious and time-consuming, it’s also the most important. Use a sharp knife to cut the butter into thin slices, about 4-6 slices per Tablespoon.

As you cut the butter into pads, lay the slices on top of the raw cake mix. Ideally, they should almost be touching, but not quite–maybe a few millimeters apart–so that you can cover entire surface with only 2 stick of butter. Be sure to spread out the butter evenly; otherwise, you’ll end up with dry spots.

Bake

Once the butter is laid across the top, bake the dump cake at 350F, uncovered, for 1 hour.

Cool and Serve

After letting the dump cake cool enough to eat, serve and enjoy!

Lemon Blueberry Dump Cake with 3 Ingredients FAQ’s

Although this recipe is easy to make, you might still have a few questions. If so, here are answers to some frequently asked questions:

How Many Servings Does this Recipe Make?

This 9×13 dump cake should give you at least 12-16 servings that are of a decent size to satisfy a craving.

What to Serve with 3-Ingredient Lemon Blueberry Dump Cake

Even though my 3-Ingredient lemon blueberry dump cake with pie filling is delicious on its own, you can also serve it with vanilla ice cream, whipped cream, or cool whip. Some lemon curd might be good, too, as well as some fresh blueberries.

How Long to Bake Lemon Blueberry Dump Cake?

Bake lemon blueberry dump cake in the oven at 350F for 60 minutes, uncovered. Every oven is different, so you might have to cook your dump cake for less or more time. So, I suggest checking on it after 45 minutes.

How Long to Let Lemon Blueberry Dump Cake Cool Before Serving?

Although you could serve this lemon blueberry dump cake right out of the oven, I suggest letting it cool for at least 30 minutes so that the slices hold their shape when cut and served.

How Long Does this Dump Cake Keep?

If kept in the refrigerator, lemon blueberry dump cake with 3 ingredients should keep for 2-3 days.

Can You Freeze Dump Cake?

Yes! Once the dump cake has cooled, cut it into individual servings, put them on disposable plates, wrap the plates in plastic, and then freeze.

When you want to serve a slice, take it out of the freezer, unwrap, and let it thaw in the refrigerator for a few hours. Once thawed, microwave on HIGH in 30-second ingredients until it’s heated through.

Can You Make 3-Ingredient Lemon Blueberry Dump Cake in a Crock Pot?

Yes! As shown by Heidi of TheFrugalGirls.com, you can make lemon blueberry dump cake in a crockpot. However, since the crockpot locks in most of the moisture, the topping won’t get as browned as crispy as in my version: if you want a golden brown, crispy top, you need the dry heat of the oven.

Can I Make this Dump Cake with White or Yellow Cake Mix?

Yes! If you can’t find lemon cake mix, you can definitely use white or yellow cake mix. Since you’ll be missing lemon flavor, the lemon juice and zest because essential.

Lemon Blueberry Dump Cake Recipe Variations

If you want to switch things up, possible variations of this recipe include:

Different Cake Mix – Strawberry, spice, or even chocolate cake mix would take this dump cake in a whole different direction, so experimenting a bit would be fun.

Cream Cheese – Dolloping cream cheese into the blueberry pie filling would give this a cheesecake-like twist.

Lemon Oreos – Some food bloggers, especially on TikTok and Pinterest, suggest putting a layer of lemon Oreos under the blueberry pie filling.

More Lemon Recipes

If you’re as much of a lemon-lover as I am, be sure to check our these other amazing desserts:

3-Ingredient Lemon Dump Cake – If you like the flavor of lemon but not the acidity, this is for you.

Lemon Chess Pie – My version of this old-fashioned dessert is full of southern flavor.

Other Blueberry Recipes

Blueberry is an amazing flavor. If you can’t get enough, you might also want to try:

3-Ingredient Blueberry Dump Cake – If you’re looking for a quick and simple berry dessert, this it it.

Lemon Blueberry Dump Cake with 3 Ingredients Recipe Directions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

The post Lemon Blueberry Dump Cake with 3 Ingredients appeared first on ParnellTheChef.

What Is Lemon Custard Pie?

In short, my version of lemon custard pie is an old-fashioned egg custard pie, but with lemon juice and zest. Unlike cooking the filling and blind baking the crust for a lemon meringue pie, this pie is super easy: you simply mix together the ingredients for the filling, pour them into an unbaked crust, and then bake in the oven for 45 minutes.

Other versions of lemon custard pie, such as the one featured on SavorTheBest.com, are similar to lemon meringue pie, except that the filling contains dairy. First, the filling is cooked on the stove while the crust prebakes in the oven. Then, the filling is poured into the crust, and the whole pie is baked for additional time to set the filling.

Why My Lemon Custard Pie Recipe Is Easy

While I’m sure those versions are delicious, I think my lemon custard pie recipe is easier–and better–since there are fewer steps and no meringue. If you like down south egg custard pie but want something different–or more flavorful–then my pie is for you.

Lemon Custard Pie vs. Lemon Meringue Pie

As explained above, my lemon egg custard pie is different from lemon meringue pie. For anyone who is unfamiliar with lemon meringue pie, let’s go over the key differences:

The Filling – Lemon meringue pie filling consists of water, sugar, eggs, butter, lemon juice and zest, and cornstarch. The filling is cooked on the stove and then poured into the crust. However, my lemon custard pie filling includes milk and is simply mixed together and poured into the crust–no cooking involved.

The Crust – Since the filling is pre-cooked, almost all lemon meringue pie recipes call for blind baking the crust by first putting the crust into a pie dish, filling it with beans or pie weights, and then baking for about 20 minutes. But with my pie, you just pour the raw filling into a raw crust and then bake.

The Meringue – Made by whipping together egg whites and sugar, it helps to balance out the sweetness and tartness of the filling. However, many people are intimidated by making meringue–and many others simply don’t like it–so if that’s you, you’ll prefer my lemon custard pie.

The Flavor – Although lemon meringue pie has a lot of lemon flavor, most recipes call for less lemon juice than in lemon custard pie, reducing the bright flavor. Also, traditional lemon pie filling contains cornstarch, further clouding the flavor. My filling is thickened with eggs, so the lemon flavor is strong.

As you can see, lemon custard pie and lemon meringue pie are different. If you want a lemony dessert that’s easy-to-make and doesn’t have meringue, then my recipe is probably the better choice for you.

Lemon Custard Pie Ingredients

What’s great about my old-fashioned lemon custard pie recipe is that the filling has few ingredients:

Lemon Juice – 1/3 cup. In the video I say that I used somewhere between 1/4 and 1/3 cup, and that my original intention was to use 1/4 cup. Now that I’ve made this pie a few times, I recommend 1/3 cup.

Lemon Zest – 1 Tablespoon. You could substitute 1 teaspoon zest + 1 teaspoon extract.

3 Large Eggs – The whole egg (yolks and whites).

Evaporated Milk – 1 Cup, or 240g. You could also use regular whole milk, maybe 2%, 1%, but not skim.

Sugar – 1 Cup white sugar. As I measure, 210. Although you could use some brown sugar, your pie won’t turn out yellow.

Butter – 1 Tablespoon, melted. I always use unsalted, but salted is OK–just omit the pinch of salt.

Salt – 1/8 teaspoon. A pinch of salt brings out the flavor in almost all desserts, so don’t forget it.

9-inch Pie Crust – Since this recipe is easy, don’t worry about parbaking it: just pour the filling into the unbaked crust.

As you can see, the lemon custard pie filling recipe has very few ingredients. And since there’s no cooking the filling on the stove, it’s easy to make, too.

Can I Use a Graham Cracker Crust Instead?

Yes! Lemon custard pie with graham cracker crust would be delicious. Although you can always use storebought, I highly recommend using my graham cracker crust recipe: the extra cinnamon would go very well with the lemon in this pie.

How To Make Lemon Custard Pie

Learning how to make lemon custard pie is easy. You just have to follow a few, simple steps:

Prepare the Ingredients for the Filling

The first step is gathering the ingredients for the filling. I recommend setting out the eggs and evaporated milk on the counter about an hour ahead of time so they can come up to room temperature. Remember to zest the lemons, too.

Mix The Ingredients for the Filling

Like I said above, my lemon custard pie recipe is easy. To make the filling, put the ingredients into a bowl and mix them together. I used an electric hand mixer, stirring vigorously with a spoon or whisk is fine, too.

Some other lemon custard pie recipes recommend not letting the lemon juice sit in the milk for an extended period of time: they’re afraid that the dairy will curdle. This recipe moves pretty quickly, so I don’t think that’ll be a problem, but it’s something to keep in mind.

Just to be on the safe side, I would probably start preheating the oven to 350F just before starting the recipe.

How Long Should I Whip The Filling?

In the video I say to beat the ingredients together for 2-3 minutes. However, looking back, I only whipped it for 1 minutes–maybe even just 30 seconds. If using an electric mixer, you probably only need 30-60 seconds to combined the ingredients and whip in air, but if you’re mixing by hand, 2-3 minutes sounds about right.

You don’t have to whip the filling into oblivion–just mix until everything is combined and some air is whipped into the filling. That will help make the pie light and airy.

Pour the Filling into the Unbaked Pie Crust

Once the ingredients are mixed together and a bit of air is whipped into the custard, pour the filling into an unbaked pie shell. I recommend placing the pie plate on a cookie sheet–or in my case, a pizza pan–to make it easier to take the pie in and out of the oven.

Bake the Pie

Put the pie in the oven at 350F, uncovered, for 45 minutes.

Serve The Pie

Once the pie is done baking, let it cool for at least 1 hour, preferably 3-4, before serving. This pie has a wonderful lemon flavor with a hint of egg custard in the background. Since the filling has both milk and eggs, the sourness isn’t as strong as you would expect, so the flavor is quite pleasant.

How To Serve Lemon Custard Pie

Although my lemon custard pie is delicious plain, you can dress it up when serving with:

Whipped Cream – A touch of whipped cream is a great way to make any dessert look fancy. And in the case of this pie, it helps to cut through the sourness a bit. Since you’ll only need a little bit, read my article on how to make whipped cream with an immersion blender. It’s super quick and easy!

Meringue – Even though this recipe is attractive because you don’t have to make meringue, it can be a nice addition if you so choose. Just like with the classic lemon pie, the meringue cuts through the sweetness and sourness.

How Long To Bake Lemon Custard Pie?

As stated above, bake lemon custard pie at 350F, uncovered, for 45 minutes. Bake the pie until the filling sets: if you shake the baking sheet / pizza pan on which the pie sits, the filling should only slightly jiggle. If the custard moves significantly, it needs more time–maybe up to 50 minutes, depending on the oven.

Does Lemon Custard Pie Need To Be Refrigerated?

Yes. Lemon custard pie should be kept refrigerated. However, I don’t recommend recovering it with foil since that would trap in moisture and making the crust soggy fairly quickly.

To be honest, even though I recommend refrigerating the pie, I almost always keep my pies at room temperature, and I’ve never had an issue. They disappear in 24 hours, so they aren’t around for long…

How Long Does Lemon Custard Pie Keep?

2-3 days. If stored in the refrigerator, your lemon custard pie should keep for 2-3 days without losing quality. After 3 days, the crust will likely start to get soggy and the filling will start to lose flavor.

Can I Make The Pie Ahead of Time?

Yes! If you want to make this pie for Easter, Mother’s Day, Thanksgiving, or just because, you can definitely make it the night before or the morning of the day on which you want to serve it.

Can You Freeze Lemon Custard Pie?

No, unfortunately. Once the pie is baked, I think that freezing and then thawing it would make the filling watery and the crust soggy. If you want to freeze it, I recommend freezing it unbaked–but since the filling is so liquidy, that might prove to be a challenge.

Why Is My Custard Pie Runny?

You didn’t bake it long enough. Whether it’s a pumpkin, sweet potato, or lemon custard pie, a runny filling indicates that you didn’t bake it for long enough.

Why Is My Lemon Custard Pie Watery?

Too few eggs, or the eggs weren’t mixed in thoroughly. As described by Jessica of Fantabulosity.com in her egg custard pie article, the filling can be watery if there isn’t enough binding agent–eggs–or if the eggs are present in all of the custard.

So, make sure your eggs are blended in fully before pouring the filling into the pie crust. Although a bit of weeping (condensation on the bottom of the filling) is normal after a day or two, it shouldn’t be enough to make the crust soggy.

How To Keep the Crust From Getting Soggy?

Honestly, I don’t think a soggy bottom crust will be a problem with this recipe. However, if you want to be on the safe side, here are some steps you can take to guarantee that the bottom will stay crispy:

Parbake the crust – When I make peach pie with frozen peaches, or any other fruit pie, I poke a few holes in the bottom crust and then bake it–empty–for about 5 minutes. This gives the crust a head start and makes it better resistant to the liquid filling.

Brush the crust with egg white – Before pouring in the filling, brush the raw crust with a beaten egg white. This will help to form a seal, preventing the liquid filling from seeping into the crust and making it soggy.

With these tips, you make sure your bottom crust stays crispy and tasty!

Why Does My Custard Pie Taste Like Eggs?

You overcooked the pie. Although this pie is naturally going to have some egg flavor, it shouldn’t overpower the lemon. If it does, you probably baked the pie too long, turning the eggs in the filling into scrambled eggs. This is especially possible if the eggs aren’t blended into the filling fully.

A Chef’s Review

My lemon custard pie recipe was a huge success. It had plenty of lemon flavor but without all the acidity, and the soft and creamy filling made it delightful to eat. Because I used southern egg custard pie as the base, it felt old-fashioned yet different, perfect if you want something new but still familiar.

On top of the amazing flavor and beautiful appearance, it was also very easy to make. All I did was mix the filling, pour the custard into a raw pie crust, and then bake. If you want a lemony dessert that’s not super acidic, creamy, easy-to-make, and light on your stomach, this is it.

Possible Changes to the Recipe

Although my down south lemon custard pie recipe was very successful, some possible changes to the recipe include:

Brown Sugar – Even though brown sugar would ruin the beautiful yellow color of the filling, I think it would add a nice flavor dimension.

Meyer Lemons – Not quite as tart as normal lemons, using Meyer lemons to make the pie would be perfect for people who don’t like tart things.

Old-Fashioned Lemon Custard Pie Recipe Variations

Although I was very happy with how my lemon custard pie turned out, the recipes has some interesting variations:

Blueberry – I think that the addition of blueberries to the filling would be nice.

Graham Cracker Crust – As mentioned above, I think a graham cracker crust would be great with this pie. If it isn’t in the crust already, be sure to sprinkle in some cinnamon before adding the filling.

Sweetened Condensed Milk – I think you could replace the evaporated milk and sugar with a can of sweetened condensed milk. Since the filling would be thicker, you could probably use one less egg, too.

Impossible Lemon Custard Pie – Made by adding milk, eggs, sugar, and lemon juice to Bisquik mix, this pie separates into multiple layers as it baked.

Keto – For people who want to enjoy a pie but with less guilt, this would be a good option.

There are other variations, but this short list gives you an idea of what can be done with this recipe.

More Lemon Desserts

If you love lemon as much as I do, be sure to make my other lemon dessert recipes:

Lemon Dump Cake (3 Ingredients) – If you need an easy cobbler recipe to feed a crowd, this is it.

Lemon Blueberry Dump Cake with 3 Ingredients – Lemon both enhances and complements blueberry.

Argentinian Lemon Mustard Chicken – This recipe’s flavor combination is a good change-of-pace.

Lemon Custard Pie Recipe Directions

YouTube Video:

Be sure to watch my YouTube video tutorial:

The post Lemon Custard Pie Recipe appeared first on ParnellTheChef.

What Is a Dump Cake?

As explained in my pumpkin dump cake article and similar recipes on my site, a dump cake is a simple cobbler made by “dumping” ingredients into a 9×13 dish. Although some recipes call for fresh or frozen fruit, most use cans of storebought pie filling.

All you have to do is layer in fruit filling, a cake layer, and then butter on top, home cooks can quickly and easily make a cobbler. And since most dump cake recipes use 9×13 pans, these cobblers are perfect for feeding large crowds.

I absolutely love desserts with fruit, as well as lemon. I tried and liked strawberry and blueberry cake mix cobblers, so I wanted to see how a lemon version would turn out–I’m really glad I decided to give this a try because it turned out even better than I had anticipated.

Are Lemon Dump Cake and Lemon Bars the Same Thing?

No, they’re not. Although they’re both rectangular lemon-flavored desserts, the flavor and texture are very different.

As seen in Sally’s Baking Addiction lemon bar recipe, this treat has a shortbread crust, lemon curd filling, and then a sprinkling of powdered sugar on top. However, a lemon dump cake inverts the two main layers by putting the lemon pie filling on the bottom and a cake layer on top.

In my opinion, the texture of the crust is similar in the two desserts, but lemon dump cake’s topping is a bit more like a crumble. Although both have a lot of lemon flavor, I think dump cake has a bit less sour, which is perfect for people who like lemon but don’t like sour things.

In short, if you like lemon bars, I think you’ll like lemon dump cake.

Ingredients

Like I said, this lemon dump cake recipe is super easy because it only has 3 main ingredients:

Lemon Pie Filling – Two 22 oz cans of pie filling.

Cake Mix – I used lemon cake mix since it just made sense.

Butter – 2 sticks of unsalted butter. It sounds like a lot–and it is–but you’ll need it.

However, if you want to take this cobbler to the next level, I recommend adding:

Lemon Juice – 2 Tablespoons. Freshly squeezed, of course.

Lemon Zest – 2 teaspoons. If you don’t have zest, use 1 teaspoon of extract instead.

But even with just 3 ingredients, this dessert is fantastic.

Can You Make Lemon Dump Cake with White or Yellow Cake Mix?

Yes! Although I do think that using lemon dump cake makes sense in this recipe, you can definitely use white or yellow cake mix. If you want to mimic lemon cake mix, I would mix in 1-2 teaspoons of lemon zest into the white or yellow cake mix.

Can You Use Lemon Curd Instead of Pie Filling?

Yes–but it will be different. Lemon curd is a bit richer than lemon pie filling, but it’s similar, so I think you could use it. However, lemon curd is a bit runnier, so the finished cobbler might not hold its shape as well when cut and served.

Also, like I said, lemon curd is very rich–possibly too rich. When combined with the already sweet cake mix, some people might find the dump cake to be too sweet. I haven’t tried this recipe with lemon curd, but if you do, please let me know what you think.

How to Make Lemon Dump Cake with 3 Ingredients

Learning how to make my lemon dump cake with 3 ingredients is easy! You just have to follow a few, simple steps:

Dump in Pie Filling

After buttering the 9×13 baking dish, the first step in making lemon dump cake is pouring in the pie filling. This step is simple: just open 2 cans of pie filling and “dump” them into the baking dish. Then, take a spatula or large spoon to spread out the filling evenly.

Lemon Juice and Lemon Zest?

As stated above, your dump cake will be delicious with just 3 ingredients. However, if you want to take it to the next level, I recommend adding some lemon juice and zest. Simple sprinkle the juice and zest over the pie filling, then mix them in gently.

Like I said, this is optional, but I highly recommend it. I tried the pie filling straight out of the can, and then with some fresh lemon mixed in, and there was definitely a difference: a little bit of the real thing goes a long way.

And BTW, when it comes to lemon juice, please use freshly squeezed–the bottled stuff is OK in an emergency, but it just isn’t the same.

Lemon Zest and Juice Tips

Buy firm lemons – Old, soft lemons are very hard to zest, so make sure to buy firmer lemons.

Zest before cutting to juice – Zesting a cut lemon is very difficult–I know from experience.

Roll before slicing to juice – Rolling the lemons on the counter for a few seconds makes them easier to juice.

Dump In Cake Mix

Once you’re done with the filling layer, it’s time to add the cake mix. Simply open the cake mix and sprinkle it on top of the pie filling, trying to sprinkle it on as evenly as possible.

Smooth Out the Cake Mix

After sprinkling on the raw cake mix, use a large spoon, spatula, or fork to smooth it out. Even though it might seem natural, resist the urge to pack the cake mix down or mix it in with the pie filling: simply drag the utensil across the top of the cobbler to level it out.

While you’re level out the top, break up any large clumps of cake mix. Don’t worry about being perfect–this is an easy, forgivable recipe, so just do the best you can.

Add Butter

The last step in making my lemon dump cake with 3 ingredients recipe is adding the butter. This is the most time-consuming and tedious step, but taking a bit of time to do it right will ensure that your dessert turns out perfectly. To do this:

Use Cold Butter – It’s much easier to slice cold butter than soft butter, so keep your butter in the refrigerator until you’re ready to use it.

Slice It Thinly – Cutting the butter thinly will give you more pads, making it easier to distribute the butter evenly. In each Tablespoon of butter, aim for 4 to 6 pads of butter.

Lay the Pads Close to Each Other – Place the pads of butter as evenly as possible across the top and relatively close to each other; at most, 1/4 inch apart.

It’s important to spread out the slices of butter evenly and to place them close to each other. As the dump cake cobbler bakes in the oven, the butter will melt down and out, turning the raw cake mix into a delicious crumble.

However, if butter doesn’t soak into some of the cake mix, those areas will turn out dry, powdery, and unappetizing. Like I said, cutting the butter and putting it on top of the dump cake is time-consuming, but it’s worth the time and effort.

Can You Pour On Melted Butter?

Although I’ve seen dump cake recipes on YouTube in which people melt the butter in the microwave and then pour it in top, I personally wouldn’t recommend that. I think it would be hard to pour the butter evenly across the top, so you’d be almost guaranteed to have some dry spots.

Is There An Easier Way to Add The Butter?

Even though I’ve never tried it, a subscriber on YouTube suggested freezer the butter, grating it on a cheese grater, and then sprinkling the grated butter on top of the dump cake. In theory, I think this would work great. If you give this a try, let me know how it turns out!

Bake in the Oven

When the butter is laid across the top, it’s time to put the dump cake in the oven. Mine took 1 hour at 350F, but be sure to keep an eye on it since ovens very.

Serve

I let the dump cake cool for about an hour before serving. Even though I think you could serve your dump cake immediately, I recommend letting it cool for at least 30 minutes. Not only do you not want to burn yourself–LOL–but the portions will also hold their shape better once mostly cool.

What to Serve with Lemon Dump Cake

Although this lemon dump cake was absolutely fantastic on its own, it’s also good with:

Whipped Cream – A bit of whipped cream helps to cut through the sweetness and tartness. Use my hand blender whipped cream recipe if you just want a little bit for 1 or 2 portions.

Cool Whip – If you don’t care for whipped cream, whipped topping is an option, too.

Ice Cream – Vanilla ice cream would be good on this, too, I think.

How to Store Lemon Dump Cake

After the dump cake cools down completely, store–uncovered–in the refrigerator. Personally, I recommend not covering fruit pies and cobblers because covering them will trap in the moisture, potentially making the crust soggy (or at least not as crispy / crunch).

Can I Make Lemon Dump Cake The Night Before?

Yes! I think that the dump cake would be perfectly fine if you made it the night before and kept it in the refrigerator after it cooled down.

How Long Does Lemon Dump Cake Keep?

2-3 days. I kept mine in the refrigerator, and I ate a little bit every day. I felt that it was still fine on the 3rd day, but by the 4th day, the crust wasn’t as crunchy and the filling had started to loose some flavor.

Can You Freeze Dump Cake?

Yes! Simply cut the cobbler into individual portions, place them on paper plates, wrap in plastic wrap, and freeze. The frozen dump cake should maintain its quality for 2-3 months.

To defrost, unwrap and place in the refrigerator for a few hours. As recommended by a SoutherLiving.com article when thawing cake slices, make sure your slice of dump cake is unwrapped: if it thaws while wrapped in plastic, the plastic will trap in the moisture and make the cake crumble topping soggy.

A Chef’s Review

My lemon dump cake with 3 ingredients recipe was a big success. I was actually surprised by how much I liked it: it had plenty of lemon flavor but with less acidity. Even though there was a touch of an artificial taste, that’s to be expected when using storebought ingredients.

With the combination of taste, texture, and ease, this dessert was a win. If you like lemon desserts like lemon bars or lemon meringue pie but you don’t like the sourness, and especially if you want something an easy cobble recipe you can make for a crowd, this is for you.

Possible Changes to the Recipe

Although I thought that it turned out great, I’m curious how making a few tweaks would change the recipe:

White or Yellow Cake Mix – I think it might cut down on the lemon flavor a bit, but then the focus would be on the lemon pie filling.

Spice Cake Mix – I think that citrus and spices go together well. Honestly, I think the spices might overpower the lemon a bit, but I’m still curious how this would turn out.

Lemon Curd – Using this instead of lemon pie filling would be interesting.

Lemon Dump Cake Recipe Variations

Possible variations to the recipe include:

Blueberries – I think that adding fresh blueberries, or perhaps some blueberry pie filling would be good.

Strawberries – Just like blueberries, I think strawberries and lemon go together very well.

Cream Cheese – I think the tanginess of cream cheese and the sourness of lemon would go together well.

More 3-Ingredient Dump Cake Recipes

If you liked this 3-ingredient lemon dump cake recipe, check out my other easy dump cake cobblers:

Pumpkin Dump Cake (3 Ingredients) – Spice cake mix is the perfect combination to the pie filling.

Strawberry Dump Cake (3 Ingredients) – For spring and early-summer flavor, this is one of the best.

Blueberry Dump Cake (3 Ingredients) – A bit of lemon juice brings out the berry flavor in this recipe.

Cherry Dump Cake (3 Ingredients) – The bright-red filling of this cobbler is really eye-catching.

3-Ingredient Key Lime Dump Cake – If you like lemon flavor but not all the acidity, this is for you.

More Lemon Recipes

If you’re a lemon-lover like I am, be sure to give these other recipes a try:

Lemon Blueberry Dump Cake with 3 Ingredients – Lemon and blueberry go together well in this dessert.

Lemon Custard Pie – Based on egg custard pie, this dessert has lots of lemon flavor without the sourness.

Argentinian Lemon Mustard Chicken – This recipe uses lemon, mustard, and spices in an incredible way.

Lemon Dump Cake with 3 Ingredients Recipe

YouTube Video:

Be sure to watch my YouTube video tutorial:

The post Lemon Dump Cake with 3 Ingredients appeared first on ParnellTheChef.

Lemon Mustard Chicken

Lemon mustard chicken using Savora mustard is a traditional Argentine dish. Although lemon and mustard is not a common flavor combination in the United States, using Savora mustard makes this flavor combination unforgettable. If you are looking for an easy and delicious weeknight chicken recipe, be sure to try lemon mustard chicken.

Savora Mustard

Invented in 1899, Savora mustard is a French mustard that was first imported into Argentina in 1938 by Atlantis Ltd. Now, Savora is so common that it has become synonymous with mustard in Argentina.

Savora is very different from American yellow mustard. Similar to a blend of honey and Dijon mustard, Savora mustard has a unique blend of spices such as cinnamon, nutmeg, cloves, garlic, celery, tarragon, sugar, honey, and white wine vinegar. It is absolutely delicious, and if you try it, it will become your new favorite condiment. Although yellow mustard could work in this lemon mustard chicken recipe, Savora is much more complex, so using regular American mustard would leave this dish lacking a lot of flavor. If you want to try this lemon mustard chicken recipe, I highly suggest using Savora mustard.

If you would like to try Savora mustard, you can follow this link to buy Savora mustard:

https://amzn.to/2Ec0EEF

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Lemon Mustard Chicken Recipe

I used chicken leg quarters for this recipe, but I think that any piece would work.

The recipe starts with a simple brine. I have tried multiple brines and soaks, and my recommendation is to use a normal brine along with a bit of lemon juice. Once you are done brining the chicken, remove it from the brine and dry it. Make a lemon mustard herb butter rub to put not only on the skin but also under the skin: this part of the baked chicken recipe is a bit messy, but it is worth it if you want a lot of flavor.

I baked the chicken leg quarters on a bed of vegetables so that the chicken can stay out of the juices and get a crispy skin. Although almost any vegetable would be delicious, I recommend using butternut squash since its subtle, sweet flavor combines very nicely with lemon. In fact, this Argentine recipe inspired my butternut squash pie because I liked how the lemon, along with the sweetness of the mustard, really enhanced the butternut squash. As a chef, knowing two different gastronomies, Southern / Soul Food and Argentine, has been very helpful because different cultures use different ingredients and combine flavors in different ways. So, if you are looking for a pumpkin pie recipe that is even better than pumpkin pie, be sure to try my butternut squash pie: it’s the perfect way to add a slight twist to Thanksgiving!

This baked chicken leg quarters recipe is absolutely delicious. If you are looking for an easy weeknight chicken recipe that is different enough to awaken your taste buds, be sure to try Argentine lemon chicken with mustard.

Lemon Mustard Chicken Recipe Instructions

YouTube Video Recipe

Be sure to watch my recipe video on YouTube:

Recipe Links

https://www.parisgourmet.com/new-products/savora-mustard-from-france

https://www.savora.com.ar/historia

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