Sugar Cookie Lemonade Crumble
A sweet and tangy dessert with layers of soft sugar cookie, zesty lemonade flavor, and a buttery crumble topping. Perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes + chill time
- Yield: 9–12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the base:
1 (16.5 oz) roll refrigerated sugar cookie dough (or homemade equivalent)
1 tablespoon lemon zest
1/2 teaspoon vanilla extract
For the lemonade filling:
1/2 cup lemon juice (freshly squeezed)
1 tablespoon lemon zest
1 (14 oz) can sweetened condensed milk
3 egg yolks
1/2 teaspoon lemon extract (optional, for extra flavor)
For the crumble topping:
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup unsalted butter, cold and cubed
Pinch of salt
Optional: extra lemon zest for garnish
Instructions
Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper.
Press sugar cookie dough evenly into the bottom of the pan. Mix in lemon zest and vanilla if using pre-made dough. Bake for 10 minutes.
Meanwhile, whisk together lemon juice, lemon zest, condensed milk, egg yolks, and lemon extract. Set aside.
In a bowl, combine flour, both sugars, and salt for the crumble. Cut in the butter with a fork or pastry cutter until the mixture forms pea-sized crumbs.
Pour lemonade filling over the partially baked cookie crust. Top with crumble mixture.
Bake for an additional 20–25 minutes, or until the topping is golden and the center is just set.
Cool completely, then chill for at least 1 hour before slicing.
Optional: Dust with powdered sugar or garnish with extra lemon zest before serving.
Notes
For easier cutting, refrigerate overnight.
Can be made with homemade sugar cookie dough.
Add a few crushed lemon drops or zest into the crumble for extra citrus punch.
Store leftovers in the fridge for up to 5 days.
Find it online: https://allrecipesmade.com/sugar-cookie-lemonade-crumble/
