Sugar Cookie Lemonade Crumble

Hey there, dessert dynamo! Get ready to brighten your day with this Sugar Cookie Lemonade Crumble—a zesty, buttery, and oh-so-refreshing treat that’s like a glass of lemonade in dessert form. With a crunchy sugar cookie base, a creamy lemon filling, and a golden crumble topping, this dish is perfect for summer gatherings, potlucks, or whenever you’re craving a sweet-tart pick-me-up. It’s easy to whip up and guaranteed to make everyone smile. Trust me, this crumble is your ticket to dessert bliss!

Why You’ll Love Sugar Cookie Lemonade Crumble

This crumble combines the nostalgic crunch of sugar cookies with the bright, tangy vibes of lemonade, creating a dessert that’s both comforting and invigorating. Here’s why it’s a must-make:

Versatile: Perfect for barbecues, holidays, or a cozy night in. Serve warm or chilled for any occasion.
Budget-Friendly: Uses pantry staples like flour, sugar, and lemons—no fancy ingredients needed.
Quick and Easy: Ready in under an hour, with simple steps for beginner bakers.
Customizable: Adjust the tartness, add berries, or tweak the topping to suit your taste.
Crowd-Pleasing: Sweet, tart, and buttery—this crumble is a hit with kids and adults alike.

Ingredients in Sugar Cookie Lemonade Crumble

This recipe uses simple ingredients to create a vibrant, layered dessert. Here’s what you’ll need:

For the Sugar Cookie Base and Crumble

• All-Purpose Flour: 1 ¾ cups, for a tender, crumbly texture.
• Granulated Sugar: ¾ cup, to sweeten the base and topping.
• Unsalted Butter: ¾ cup (1 ½ sticks), cold and cubed, for rich, buttery flavor.
• Baking Powder: ½ tsp, for a slight lift in the cookie base.
• Salt: ¼ tsp, to enhance flavors.
• Vanilla Extract: 1 tsp, for warmth and depth.
• Egg: 1 large, to bind the base.

For the Lemonade Filling

• Sweetened Condensed Milk: 14 oz (1 can), for a creamy, sweet base.
• Lemon Juice: ½ cup (about 2-3 lemons), for bright, tangy flavor.
• Lemon Zest: 1 tbsp, for extra citrusy zing.
• Egg Yolks: 2 large, for a rich, custard-like texture.

Optional Garnish

• Powdered Sugar: For dusting, to add a sweet, pretty finish.
• Whipped Cream or Vanilla Ice Cream: For serving, to complement the tartness.

Instructions

Let’s create this sunny dessert step-by-step:

Preheat Your Oven

Set your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line with parchment paper for easy removal.

Make the Sugar Cookie Base

In a large bowl, mix 1 ¼ cups flour, ½ cup granulated sugar, ½ tsp baking powder, and ¼ tsp salt. Cut in ½ cup cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add 1 egg and 1 tsp vanilla extract, stirring until a soft dough forms. Press the dough evenly into the bottom of the prepared baking dish. Bake for 10 minutes, then remove and let cool slightly.

Prepare the Lemonade Filling

In a medium bowl, whisk together 14 oz sweetened condensed milk, ½ cup lemon juice, 1 tbsp lemon zest, and 2 egg yolks until smooth and creamy. Pour the filling over the partially baked cookie base, spreading it evenly.

Make the Crumble Topping

In a small bowl, combine ½ cup flour, ¼ cup granulated sugar, and ¼ cup cold, cubed butter. Use your fingers or a fork to mix until crumbly. Sprinkle the crumble evenly over the lemon filling.

Bake to Perfection

Bake for 20-25 minutes, until the topping is golden brown and the filling is set (it may jiggle slightly but will firm up as it cools). Let cool in the pan for 15 minutes, then chill in the fridge for 1 hour for clean slices, or serve warm for a gooey texture.

Garnish and Serve

Dust with powdered sugar, if desired. Serve warm or chilled with a dollop of whipped cream or a scoop of vanilla ice cream. Cut into squares or scoop into bowls for a rustic vibe.

Nutrition Facts

Servings: 9
Calories per serving: 380
Total Fat: 18g
Cholesterol: 95mg
Sodium: 200mg
Total Carbohydrates: 50g
Dietary Fiber: 1g
Sugars: 36g
Protein: 6g

Preparation Time

Prep Time: 15 minutes
Cook Time: 35 minutes
Chill Time (optional): 1 hour
Total Time: 50 minutes (or 1 hour 50 minutes with chilling)

How to Serve Sugar Cookie Lemonade Crumble

This crumble is delicious on its own, but here are some fun ways to enjoy it:

With Ice Cream: Serve warm with a scoop of vanilla or lemon ice cream for a creamy contrast.
Whipped Cream: Top with a dollop of fresh whipped cream and a sprinkle of lemon zest.
Party Dessert: Cut into small squares and arrange on a platter for a potluck or barbecue.
With Coffee: Pair with a hot coffee or iced latte to balance the tart sweetness.
As a Standalone: Scoop into bowls for a cozy, rustic dessert experience.
Presentation tip: Serve in a glass dish to show off the layers, dusted with powdered sugar and garnished with lemon slices for a vibrant look!

Additional Tips

Here’s how to make this crumble even more spectacular:

Prep Ahead: Assemble the base and filling a day ahead, refrigerate, and add the crumble topping before baking.
Tartness Tweak: Add an extra tbsp of lemon juice for a bolder tang, or reduce to ⅓ cup for a milder flavor.
Dietary Adjustments: Use gluten-free flour for a GF version. Swap condensed milk for a dairy-free alternative and use vegan butter.
Storage Tips: Store covered in the fridge for up to 4 days. Reheat in the oven at 325°F for 10 minutes or serve cold.
Double the Batch: Use a 9×13-inch pan and double all ingredients for 18 servings; increase baking time by 5-10 minutes.
Fruit Add-In: Fold ½ cup fresh blueberries or raspberries into the filling for a colorful twist.
Crisp Topping: Keep butter cold for a crumbly topping, and don’t overmix to maintain texture.

FAQ Section

Q1: Can I use bottled lemon juice instead of fresh?
A1: Fresh is best for vibrant flavor, but bottled works in a pinch. Use pure lemon juice, not lemonade.

Q2: Can I make this crumble ahead of time?
A2: Yes! Bake up to 2 days ahead, store in the fridge, and serve chilled or reheated. Add garnish before serving.

Q3: How do I store leftovers?
A3: Store covered in the fridge for up to 4 days. Reheat in the oven or microwave, or enjoy cold.

Q4: Can I freeze this crumble?
A4: Yes! Freeze baked crumble for up to 2 months, wrapped tightly. Thaw in the fridge and reheat at 325°F.

Q5: What’s the best way to cut clean squares?
A5: Chill for at least 1 hour, then use a sharp knife dipped in hot water and wiped clean between cuts.

Q6: Can I double the recipe?
A6: Absolutely! Use a 9×13-inch pan, double all ingredients, and add 5-10 minutes to baking time.

Q7: Can I use a different cookie base?
A7: Sure! Try shortbread crumbs or vanilla wafer crumbs for a different flavor, but keep the butter ratio.

Q8: Why is my filling runny?
A8: Underbaking or too much lemon juice could be the cause. Bake until set and measure liquids accurately.

Q9: Can I make this without eggs?
A9: The egg yolks help set the filling, but you can try 1 tbsp cornstarch mixed with 1 tbsp water per yolk, though texture may vary.

Q10: Can I make this vegan?
A10: Use vegan butter, a flax egg (1 tbsp flaxseed + 3 tbsp water per egg), and dairy-free condensed milk.

Conclusion

Sugar Cookie Lemonade Crumble is your ticket to a dessert that’s as refreshing as a tall glass of lemonade and as comforting as a warm cookie. With its buttery sugar cookie base, tangy lemon filling, and crunchy crumble topping, it’s a perfect balance of sweet and tart that’s sure to steal the show at any gathering. Easy to make, endlessly customizable, and bursting with flavor, this crumble is a dessert you’ll want to make again and again. So grab your lemons, preheat that oven, and get ready to savor every zesty, buttery bite—you’re in for a real treat!

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