Description
Sugar Cookie Lemonade Crumble is a bright, zesty dessert that combines tangy lemon filling with a sweet, buttery sugar cookie crumble topping. Each bite delivers the perfect balance of citrus freshness and cookie sweetness — a refreshing treat for spring or summer gatherings.
Ingredients
- For the Lemon Filling:
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 3 large eggs
- 1 tablespoon lemon zest
- 1/2 cup freshly squeezed lemon juice (about 3–4 lemons)
- 1/4 cup unsalted butter, melted
- For the Crumble:
- 1 (16.5 oz) package sugar cookie mix
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: powdered sugar for dusting or a drizzle of lemon glaze
Instructions
- Preheat oven to 350°F (175°C). Lightly grease or line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, prepare the crumble by combining the sugar cookie mix, softened butter, vanilla extract, and salt. Mix until crumbly but holds together when pressed.
- Press about two-thirds of the mixture evenly into the bottom of the prepared pan to form the base.
- In another bowl, whisk together sugar, flour, eggs, lemon zest, lemon juice, and melted butter until smooth and slightly thickened.
- Pour the lemon filling evenly over the cookie base.
- Sprinkle the remaining cookie crumble mixture over the lemon layer.
- Bake for 30–35 minutes, or until the top is lightly golden and the center is set.
- Allow to cool completely, then refrigerate for at least 1 hour before slicing.
- Dust with powdered sugar or drizzle with lemon glaze before serving for a beautiful finish.
Notes
- For extra lemon flavor, add an additional teaspoon of zest to the filling.
- Substitute the cookie mix with homemade sugar cookie dough if desired.
- Store leftovers in the refrigerator for up to 4 days.
- Best served chilled with whipped cream or fresh berries.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American