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Sugar Cookie Lemonade Crumble 🍪

A delightful dessert combining the buttery crunch of sugar cookies, the tangy zest of lemonade, and a sweet crumble topping.
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Prep Time 30 minutes
Cook Time 45 minutes
Servings 8 servings
Calories 400 kcal

Equipment

  • 9x13 inch baking pan Or similar sized baking dish
  • Mixing bowls Several, for separating ingredients

Ingredients
  

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 for extra sweetness, optional

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
  • Make the sugar cookie base: Cream together butter and sugars until light and fluffy. Beat in egg and vanilla. Gradually add flour and baking powder, mixing until just combined.
  • Press half of the cookie dough into the bottom of the prepared pan.
  • Make the lemonade filling: Whisk together lemon juice, sugar, flour, salt, eggs, and melted butter until smooth.
  • Pour the lemonade filling over the cookie crust.
  • Make the crumble topping: Combine flour, sugar, and butter until crumbly. Sprinkle over the lemonade filling.
  • Bake for 40-45 minutes, or until golden brown and the filling is set.
  • Let cool completely before serving.

Notes

For a more intense lemon flavor, use Meyer lemons. The optional extra sugar in the crumble can be omitted if you prefer a less sweet dessert.