Description

Craving a dessert that combines the buttery sweetness of sugar cookies with the zesty tang of lemonade? Look no further than Sugar Cookie Lemonade Crumble! This delightful treat features a soft sugar cookie base, a creamy lemon curd-like filling, and a buttery crumble topping, creating a perfect balance of sweet and tart. Ideal for summer gatherings, potlucks, or a refreshing treat any time, this dessert is as vibrant as it is delicious.

Ingredients

For the Sugar Cookie Base

All-Purpose Flour (1½ cups): Forms the structure of the soft, buttery cookie base.
Baking Powder (½ tsp): Adds a slight lift for a tender texture.
Salt (¼ tsp): Enhances the flavors and balances sweetness.
Unsalted Butter (½ cup, softened): Provides richness and a creamy texture.
Granulated Sugar (½ cup): Sweetens the base.
Brown Sugar (¼ cup): Adds a hint of molasses depth.
Large Egg (1): Binds the dough and adds moisture.
Vanilla Extract (1 tsp): Enhances the cookie flavor with a warm note.

For the Lemonade Filling

Lemon Juice (1 cup, freshly squeezed): Delivers a bright, tangy flavor; fresh is best for vibrancy.
Granulated Sugar (½ cup): Balances the tartness of the lemon.
All-Purpose Flour (¼ cup): Thickens the filling for a creamy, curd-like consistency.
Salt (¼ tsp): Enhances the lemon flavor.
Large Eggs (3): Create a smooth, custard-like texture.
Unsalted Butter (2 tbsp, melted): Adds richness and smoothness.

For the Crumble Topping

All-Purpose Flour (½ cup): Forms the base of the crumbly texture.
Granulated Sugar (½ cup): Sweetens the topping and adds crunch.
Unsalted Butter (¼ cup, cold and cut into small pieces): Creates a buttery, crumbly texture when mixed.
Granulated Sugar (¼ cup, optional): Sprinkled after baking for extra sweetness and sparkle.

Substitutions and Variations

Flour: Use a gluten-free all-purpose flour blend for a gluten-free version.
Lemon Juice: Swap for lime juice for a key lime-inspired twist, or use half orange juice for a citrus blend.
Sugar: Reduce sugar in the filling to ⅓ cup for a tarter flavor, or use coconut sugar for a different sweetness.
Butter: Replace with vegan butter for a dairy-free option.
Eggs: For a vegan version, use a commercial egg replacer or flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), though texture may vary.
Topping: Add ¼ cup rolled oats or chopped nuts (like almonds) to the crumble for extra texture.

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Instructions

Prepare the Sugar Cookie Base:
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, whisk together 1½ cups all-purpose flour, ½ tsp baking powder, and ¼ tsp salt.
- In a large bowl, beat ½ cup softened unsalted butter with ½ cup granulated sugar and ¼ cup brown sugar using a hand mixer until creamy (about 2 minutes).
- Add 1 large egg and 1 tsp vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined (do not overmix).
- Press the dough evenly into the bottom of the prepared pan, smoothing with a spatula or your hands. Set aside.
Prepare the Lemonade Filling:
- In a medium bowl, whisk together 1 cup freshly squeezed lemon juice, ½ cup granulated sugar, ¼ cup all-purpose flour, and ¼ tsp salt until smooth.
- Add 3 large eggs one at a time, whisking well after each addition to ensure a smooth mixture.
- Stir in 2 tbsp melted unsalted butter until fully incorporated.
Prepare the Crumble Topping:
- In a small bowl, combine ½ cup all-purpose flour, ½ cup granulated sugar, and ¼ cup cold unsalted butter (cut into small pieces).
- Use a pastry cutter, fork, or your fingers to mix until the mixture resembles coarse crumbs with small butter pieces.
Assemble the Dessert:
- Pour the lemonade filling evenly over the sugar cookie base in the prepared pan.
- Sprinkle the crumble topping evenly over the filling, ensuring full coverage.
Bake:
- Bake in the preheated oven for 30–35 minutes, or until the filling is set (it should jiggle slightly but not be liquid) and the crumble topping is golden brown.
- If the topping browns too quickly, cover loosely with foil during the last 10 minutes.
Cool and Serve:
- Allow the dessert to cool completely in the pan (about 1 hour) to set the filling.
- Optionally, sprinkle with an additional ¼ cup granulated sugar for extra sweetness and a sparkly finish.
- Use the parchment overhang to lift the dessert out, then cut into 9–12 squares.
- Serve at room temperature or chilled for a refreshing treat.

Cooking Tips

Fresh Lemon Juice: Use freshly squeezed lemons for the brightest flavor; bottled juice is less vibrant.
Even Cookie Base: Press the dough firmly and evenly to create a sturdy base that supports the filling.
Cold Butter for Crumble: Keep the butter cold for the topping to achieve a crumbly, not greasy, texture.
Check Doneness: The filling should be set but slightly soft in the center; it will firm up as it cools.