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Sweet and Tangy Bliss: Easy Sugar Cookie Lemonade Crumble

Sugar Cookie Lemonade Crumble
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A delightful twist on lemon bars, combining a buttery sugar cookie crust with a zesty lemonade filling and crumble topping, perfect for summer celebrations.

Ingredients

Scale
  • 1.5 cups All-purpose flour
  • 0.5 teaspoon Baking powder
  • 0.25 teaspoon Salt
  • 0.5 cup Unsalted butter, softened
  • 0.5 cup Granulated sugar
  • 0.25 cup Brown sugar
  • 1 large Egg
  • 1 teaspoon Vanilla extract
  • 1 cup Freshly squeezed lemon juice
  • 0.5 cup Granulated sugar
  • 0.25 cup All-purpose flour
  • 0.25 teaspoon Salt
  • 3 large Eggs
  • 2 tablespoons Unsalted butter, melted
  • 0.5 cup All-purpose flour
  • 0.5 cup Granulated sugar
  • 0.25 cup Cold unsalted butter, cut into small pieces
  • 0.25 cup Granulated sugar, for sprinkling on top (Optional)

Instructions

  1. Preheat oven to 350°F (175°C) and prepare an 8×8-inch baking pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, cream butter and sugars, add egg and vanilla, then mix in the dry ingredients.
  3. Press the dough into the bottom of the baking pan.
  4. In another bowl, whisk together lemon juice, sugar, flour, salt, and eggs. Pour over the crust.
  5. In a small bowl, combine flour and sugar for crumble, add cold butter and mix until crumbly. Sprinkle over filling.
  6. Bake for 30-35 minutes until filling is set. Cool completely before cutting into squares.

Notes

Use fresh lemon juice for the best flavor. Can substitute coconut oil for butter to make it dairy-free.

Nutrition

Find it online: https://us.recipesfood.org/sugar-cookie-lemonade-crumble/

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