Description
Sugar Cookie Lemonade Crumble is a delightful dessert combining a buttery sugar cookie base, a tangy and sweet lemon filling, and a crunchy crumble topping. Baked to a golden perfection, this treat offers a perfect balance of citrus brightness and sweet crumbly texture, ideal for parties or a refreshing summer dessert.
Ingredients
Scale
Cookie Base
- 1.5 cups all-purpose flour
- 0.5 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.25 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 0.5 tsp baking powder
Lemon Filling
- 1 cup fresh lemon juice
- 3 large eggs
- 0.5 cup granulated sugar
- 0.25 cup all-purpose flour
- 1/4 tsp salt
- 2 tbsp melted butter
Crumble Topping
- 0.5 cup all-purpose flour
- 0.5 cup granulated sugar
- 0.25 cup cold unsalted butter
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan thoroughly to prevent sticking.
- Make Cookie Base: Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
- Add Dry Ingredients to Base: Gradually mix in 1.5 cups all-purpose flour and 0.5 teaspoon baking powder until just combined. Press half of this dough evenly into the bottom of your prepared pan.
- Prepare Lemon Filling: In a separate bowl, whisk together the fresh lemon juice, 3 large eggs, 0.5 cup granulated sugar, 0.25 cup flour, salt, and 2 tablespoons melted butter until smooth and well blended.
- Assemble Filling: Pour the lemon filling evenly over the pressed cookie base in the baking pan.
- Make Crumble Topping: Mix 0.5 cup flour and 0.5 cup granulated sugar in a bowl. Cut in 0.25 cup cold unsalted butter using a pastry cutter or your fingers until the mixture is crumbly. Evenly sprinkle this crumble topping over the lemon filling.
- Bake: Bake the assembled dessert in the preheated oven for 40-45 minutes or until the top is golden brown and the filling is set.
- Cool and Serve: Allow the Sugar Cookie Lemonade Crumble to cool completely in the pan before slicing into 12 squares for serving.
Notes
- Use fresh lemon juice for the best citrus flavor in the filling.
- Make sure the butter is softened for the cookie base but cold for the crumble topping to get the right texture.
- The dessert must be cooled completely to allow the filling to set, making it easier to slice.
- You can store leftovers covered in the refrigerator for up to 3 days.
- For a more intense lemon flavor, consider adding lemon zest to the filling.
