Description
A delightful Sugar Cookie Lemonade Crumble combines a tender sugar cookie base with a tangy, lemony filling and a buttery crumble topping, baked to a golden perfection. This refreshing dessert is perfect for spring and summer gatherings, offering a sweet and citrusy treat that serves approximately 12.
Ingredients
Scale
Cookie Base
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter, softened and melted
- 1.5 cups all-purpose flour, divided
- 1 tsp baking powder
- 3 large eggs (used in both base and filling, divided)
- 1 tsp vanilla extract
- Pinch of salt
Lemon Filling
- 1 cup freshly squeezed lemon juice
- 0.75 cup granulated sugar
- 0.75 cup all-purpose flour (part of 1.5 cups divided)
- 2 large eggs (part of total 3 eggs)
- 0.5 cup unsalted butter, melted (part of total 0.5 cup)
- Pinch of salt
Crumble Topping
- Remaining flour from 1.5 cups all-purpose flour
- Granulated sugar (quantity matching base or to taste, approx 0.25 cup)
- Cold unsalted butter pieces, quantity to achieve crumbly texture (approx 0.25 cup)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent sticking.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter with the granulated sugar until the mixture is fluffy and smooth. Add one egg and vanilla extract, mixing well to combine.
- Make the Cookie Base: Gradually blend in half of the all-purpose flour along with the baking powder and a pinch of salt into your creamed mixture. Once combined, press this dough evenly into the bottom of the prepared pan to form the base layer.
- Prepare the Lemon Filling: In a separate bowl, whisk together freshly squeezed lemon juice, sugar, remaining flour, salt, the remaining two eggs, and melted butter until the mixture is smooth and free of lumps. Pour this lemon filling evenly over the cookie base in the pan.
- Make the Crumble Topping: Combine the remaining flour with granulated sugar and cold butter pieces. Using your fingers or a pastry cutter, mix until the mixture becomes crumbly and resembles coarse crumbs. Sprinkle this crumble evenly over the lemon filling layer.
- Bake: Bake in the preheated oven for 40-45 minutes or until the crumble topping turns golden brown and the filling is set. Allow the dessert to cool completely in the pan before cutting into squares and serving.
Notes
- Ensure butter is softened and melted as needed for proper texture in both the base and filling.
- You can adjust the sugar quantity in the filling if you prefer a tarter or sweeter lemon flavor.
- For easier cutting, chill the crumble bars after cooling completely.
- Use fresh lemon juice for the best bright and tangy flavor.
- Optional: sprinkle additional sugar on top before baking for extra crunch and sweetness.
