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Sugar Cookie Lemonade Crumble Recipe

Sugar Cookie Lemonade Crumble Recipe
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★★★★★

5 from 22 reviews

Sugar Cookie Lemonade Crumble is a delightful dessert combining a buttery sugar cookie base with a tangy, smooth lemonade filling, all topped with a crisp, sweet crumble. Perfect for spring and summer gatherings, this treat balances sweet and tart flavors with a satisfying crumbly texture.

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) and grease a 9×13 inch baking pan to prevent sticking and ensure easy removal of the dessert.
  2. Make Sugar Cookie Base: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the all-purpose flour, baking powder, and salt, mixing just until incorporated to avoid overworking the dough. Press half of this dough evenly into the bottom of the prepared baking pan to form the crust.
  3. Prepare Lemonade Filling: In a separate bowl, whisk together freshly squeezed lemon juice, granulated sugar, flour, salt, eggs, and melted butter until the mixture is smooth and lump-free. Pour this filling evenly over the sugar cookie base in the pan.
  4. Create Crumble Topping: Combine flour, granulated sugar, and cold, small pieces of butter in a bowl. Using your fingers or a pastry cutter, blend the butter into the dry ingredients until the mixture forms coarse crumbs. If desired, sprinkle the optional extra granulated sugar over the crumble for added sweetness. Evenly sprinkle the crumble topping over the lemonade filling.
  5. Bake the Dessert: Place the baking pan in the preheated oven and bake for 40-45 minutes. The topping should turn golden brown, and the lemonade filling should be set (not jiggly) indicating it’s cooked through.
  6. Cool and Serve: Remove the pan from the oven and allow the dessert to cool completely at room temperature before slicing. This helps the filling to firm up for clean slices. Serve chilled or at room temperature.

Notes

  • For a more intense lemon flavor, zest a lemon into the filling mixture.
  • Use fresh lemon juice for best flavor; bottled lemon juice may alter the taste.
  • Make sure butter for the crumble topping is very cold to achieve a crumbly texture.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • This dessert can be served chilled or at room temperature depending on preference.

Nutrition

Keywords: sugar cookie, lemonade crumble, lemon dessert, crumb topping, baked lemon dessert, sweet and tart dessert

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