Description
This Sugar Cookie Lemonade Crumble is a delightful dessert combining the tangy zest of freshly squeezed lemon juice with a buttery sugar cookie base and a crumbly topping. Baked to a golden perfection, it offers a perfect balance of sweet and tart flavors, making it an ideal treat for gatherings or a refreshing snack.
Ingredients
Scale
Cookie Base
- 0.75 cup unsalted butter, softened and melted
- 0.75 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 0.75 cup all-purpose flour
- 0.5 tsp baking powder
- Pinch of salt
Lemon Filling
- 1 cup freshly squeezed lemon juice
- 0.75 cup granulated sugar
- 0.75 cup all-purpose flour
- 2 large eggs
- 0.5 tsp salt
- 0.5 cup unsalted butter, melted
Crumble Topping
- 0.75 cup all-purpose flour
- 0.25 cup granulated sugar (plus optional extra for topping)
- 0.25 cup unsalted butter, cold and cut into pieces
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. In a mixing bowl, cream together softened butter with granulated sugar until fluffy. Add one egg and vanilla extract, mixing well to combine.
- Add Dry Ingredients to Base. Gradually incorporate the flour and baking powder along with a pinch of salt into the butter mixture, blending until just combined. Press half of this dough evenly into the prepared baking pan to form the base layer.
- Prepare Lemon Filling. In another bowl, whisk together the freshly squeezed lemon juice, sugar, flour, salt, eggs, and melted butter until a smooth filling is formed. Pour this mixture over the cookie base in the pan.
- Prepare Crumble Topping. Combine the remaining flour, sugar, and cold butter pieces in a bowl. Use your fingers or a pastry cutter to mix until the mixture becomes crumbly. Sprinkle this crumble evenly over the lemon filling.
- Bake. Place the pan in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and set.
- Cool and Serve. Remove from the oven and allow the dessert to cool completely in the pan before cutting into squares to serve.
Notes
- Using freshly squeezed lemon juice enhances the brightness and flavor of the filling.
- Ensure the butter for the crumble topping is cold to achieve the desired crumbly texture.
- Allow the dessert to cool completely before cutting to maintain clean slices.
- Optional: sprinkle extra granulated sugar on the crumble topping before baking for added sweetness and crunch.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
