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Sugar Cookie Lemonade Crumble Recipe

Sugar Cookie Lemonade Crumble Recipe
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★★★★★

5 from 11 reviews

Sugar Cookie Lemonade Crumble is a delightful dessert combining a buttery sugar cookie base, a tangy and sweet lemonade filling, and a crisp crumble topping baked to golden perfection. Perfect for summer gatherings or anytime you crave a refreshing yet comforting treat.

Ingredients

Scale

Sugar Cookie Base

  • 1.5 cups all-purpose flour
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, softened
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract

Lemonade Filling

  • 1 cup lemon juice, freshly squeezed
  • 0.5 cup granulated sugar
  • 0.25 cup all-purpose flour
  • 0.25 tsp salt
  • 3 large eggs
  • 2 tbsp unsalted butter, melted

Crumble Topping

  • 0.5 cup all-purpose flour
  • 0.5 cup granulated sugar
  • 0.25 cup unsalted butter, cold and cut into small pieces
  • 0.25 cup granulated sugar (optional, for extra sweetness)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly to prevent sticking.
  2. Make Sugar Cookie Base: In a mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until fully incorporated. Gradually add the all-purpose flour, baking powder, and salt, mixing just until combined to avoid overworking the dough.
  3. Press Cookie Dough: Take half of the prepared cookie dough and evenly press it into the bottom of the greased baking pan, forming a firm base layer.
  4. Prepare Lemonade Filling: In a separate bowl, whisk together the freshly squeezed lemon juice, granulated sugar, all-purpose flour, salt, eggs, and melted unsalted butter until the mixture is smooth and well combined.
  5. Assemble Lemonade Layer: Pour the lemonade filling evenly over the pressed cookie base in the baking pan, spreading it gently to cover the surface.
  6. Create Crumble Topping: Combine the all-purpose flour, granulated sugar, and cold unsalted butter pieces in a bowl. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture is crumbly. Optionally stir in the additional granulated sugar for extra sweetness.
  7. Sprinkle Crumble: Evenly sprinkle the crumble topping over the lemonade filling layer, ensuring good coverage for a crisp contrast.
  8. Bake: Bake in the preheated oven for 40-45 minutes or until the top is golden brown and the lemonade filling is set and no longer jiggly in the center.
  9. Cool and Serve: Remove the pan from the oven and allow it to cool completely before cutting into squares and serving. This helps the layers set nicely for clean slices.

Notes

  • For best flavor, use freshly squeezed lemon juice rather than bottled.
  • Ensure the butter for the crumble topping is cold to achieve a better crumb texture.
  • You can double the crumble sugar topping if you prefer a sweeter finish.
  • Allow the dessert to cool thoroughly for easier slicing.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: sugar cookie lemonade crumble, lemon dessert, crumble topping, baked lemon bars, summer dessert, easy lemon dessert

Find it online: https://dinewithlily.com/sugar-cookie-lemonade-crumble-recipe/