Description: A delightful dessert that combines the comforting taste of sugar cookies with the zesty tang of lemonade and a buttery crumble topping. Perfect for a bright, sunny day or any occasion that calls for a sweet and refreshing treat!
Ingredients:
- Sugar Cookie Base:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- Lemonade Filling:
- 1 cup freshly squeezed lemon juice (from about 6-8 lemons)
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 3 large eggs
- 2 tbsp unsalted butter, melted and slightly cooled
- Crumble Topping:
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup (1/2 stick) unsalted butter, cold and cut into small pieces
- 1/4 cup granulated sugar (for extra sweetness, optional)
Preparation:
Step 1: Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). This is crucial for ensuring even baking and a perfectly set filling. Grease an 8×8-inch baking pan thoroughly with butter or cooking spray. To make removing the finished dessert easier, line the pan with parchment paper, leaving an overhang on two sides that you can use as handles.
Step 2: Combine Dry Ingredients for the Sugar Cookie Base: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures that the baking powder is evenly distributed throughout the flour, which helps the cookie base rise properly and have a light texture. The salt enhances the sweetness and balances the flavors.
Step 3: Cream Butter and Sugars: In a large bowl, using an electric mixer (stand mixer or hand mixer), beat the softened unsalted butter with the granulated sugar and packed brown sugar until the mixture is light, fluffy, and creamy. This process incorporates air into the butter and sugar, which contributes to the tenderness of the sugar cookie base. Beating for a sufficient amount of time – about 3-5 minutes – is key. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
Step 4: Incorporate Wet Ingredients into the Sugar Cookie Base: Add the large egg and vanilla extract to the creamed butter and sugar mixture. Mix until everything is well combined. The egg adds richness and structure to the cookie base, while the vanilla extract enhances the overall flavor.
Step 5: Combine Wet and Dry Ingredients for the Sugar Cookie Base: Gradually add the dry ingredients (flour mixture) to the wet ingredients (butter mixture), mixing on low speed until just combined. Be careful not to overmix the dough. Overmixing can develop the gluten in the flour, resulting in a tough cookie base. Mix only until the flour disappears.
Step 6: Press Dough into the Pan: Press the sugar cookie dough evenly into the bottom of the prepared baking pan. You can use your fingers or the back of a spoon to spread the dough to the edges of the pan. Make sure the dough is compact and consistent in thickness for uniform baking.
Step 7: Prepare the Lemonade Filling: In a medium bowl, whisk together the freshly squeezed lemon juice, granulated sugar, all-purpose flour, and salt until the mixture is smooth and there are no lumps of flour. The lemon juice provides the signature tartness of the lemonade filling, while the sugar balances the acidity. The flour helps to thicken the filling during baking, and the salt enhances the flavors.
Step 8: Incorporate Eggs into the Lemonade Filling: Add the large eggs to the lemon juice mixture one at a time, mixing well after each addition. Ensure that each egg is fully incorporated before adding the next to prevent curdling and ensure a smooth filling.
Step 9: Add Melted Butter to the Lemonade Filling: Stir in the melted and slightly cooled unsalted butter into the lemonade filling. The melted butter adds richness and helps create a smooth, luxurious texture in the filling. Make sure the butter is not too hot to avoid cooking the eggs.
Step 10: Assemble and Bake: Pour the lemonade filling evenly over the sugar cookie base in the prepared baking pan. Make sure the filling is spread uniformly to ensure even baking and a consistent texture.
Step 11: Prepare the Crumble Topping: In a small bowl, combine the all-purpose flour, granulated sugar, and cold unsalted butter pieces. Use a pastry cutter or your fingertips to mix the ingredients together until the mixture resembles coarse crumbs. The key here is to keep the butter cold, as this will create pockets of fat that melt during baking, resulting in a flaky, tender crumble.
Step 12: Sprinkle Crumble Topping: Sprinkle the crumble topping evenly over the lemonade filling. Ensure the entire surface is covered with the crumble for a delightful textural contrast.
Step 13: Bake: Bake in the preheated oven for 30-35 minutes, or until the filling is set (it should jiggle slightly but not be liquid) and the crumble topping is golden brown. You can test the doneness of the filling by gently shaking the pan; the center should be mostly set.
Step 14: Cool: Allow the Sugar Cookie Lemonade Crumble to cool completely in the pan on a wire rack before cutting into squares. Cooling allows the filling to set fully and makes cutting easier.
Step 15: Optional Sweetness: If desired, sprinkle the cooled dessert with additional granulated sugar for an extra touch of sweetness. This is particularly appealing for those who prefer a sweeter dessert.
Why You Will Love This Recipe:
This Sugar Cookie Lemonade Crumble is an absolute showstopper for several reasons. First, it’s an unexpected flavor combination that works incredibly well. The buttery, comforting base of the sugar cookie provides a perfect counterpoint to the bright, tangy lemonade filling. The crumble topping adds a delightful textural contrast, making each bite a symphony of sweet, tart, and crunchy.
Beyond the flavor, the recipe is also quite versatile. It’s easy to adapt to different dietary needs. You can use gluten-free flour to make it gluten-free, or use dairy-free butter alternatives.
Finally, the Sugar Cookie Lemonade Crumble is just plain fun to make. It’s a great project for baking with kids, and it’s sure to impress anyone you serve it to. It’s a recipe that feels both comforting and exciting, making it a surefire hit for any occasion. It’s not overly sweet, the lemon provides a refreshing element.
Serving Suggestions:
- Serve chilled or at room temperature.
- Dust with powdered sugar for a beautiful presentation.
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
- Garnish with fresh berries or lemon zest.
- Enjoy as a midday treat, dessert after dinner, or as part of a brunch spread.
Tips:
- Use fresh lemon juice for the best flavor. Bottled lemon juice can taste artificial.
- Make sure your butter for the crumble topping is very cold.
- Do not overmix the sugar cookie dough or it will become tough.
- If the crumble topping starts to brown too quickly in the oven, tent the pan with foil.
- For easier slicing, chill the crumble for an hour before cutting.
- The crumble can be stored in an airtight container for up to 3 days.
Prep Time: 30 minutes Cook Time: 30-35 minutes Total Time: 1 hour (plus cooling time)
Nutritional Information: (Approximate, per serving)
- Calories: 350-400
- Protein: 4g
- Sodium: 150mg
Conclusion:
The Sugar Cookie Lemonade Crumble is a recipe that’s sure to become a staple in your baking repertoire. Its unique combination of flavors and textures, ease of preparation, and versatility make it a winner for any occasion. Whether you’re looking for a refreshing dessert to brighten a summer day or a comforting treat to warm up a chilly evening, this crumble will deliver. So go ahead, gather your ingredients, and get ready to bake a little sunshine into your day!
Questions and Answers:
Q1: Can I use store-bought sugar cookie dough instead of making it from scratch?
A: While you could use store-bought sugar cookie dough in a pinch, I highly recommend making the sugar cookie base from scratch for this recipe. The homemade version will have a much better flavor and texture that complements the lemonade filling and crumble topping perfectly. Store-bought dough often contains preservatives and additives that can affect the overall taste and texture of the finished crumble.
Q2: What can I do if I don’t have a pastry cutter for the crumble topping?
A: If you don’t have a pastry cutter, don’t worry! You can easily make the crumble topping using your fingertips. Simply rub the cold butter pieces into the flour and sugar until the mixture resembles coarse crumbs. It’s important to work quickly so that the butter stays cold. If you notice the butter starting to soften too much, you can pop the bowl in the freezer for a few minutes to firm it up. Another alternative is to use two knives to cut the butter into the flour and sugar.
Q3: Can I freeze the Sugar Cookie Lemonade Crumble?
A: Yes, you can freeze the Sugar Cookie Lemonade Crumble! To freeze it properly, allow it to cool completely, then cut it into individual squares. Wrap each square tightly in plastic wrap, then place them in a freezer-safe container or bag. The crumble can be stored in the freezer for up to 2 months. When you’re ready to enjoy it, thaw the squares in the refrigerator overnight or at room temperature for a few hours. The crumble topping might lose a little of its crispness after freezing, but it will still taste delicious.
Q4: Can I use a different type of citrus fruit for the filling?
A: While the lemonade filling is the star of this recipe, you can certainly experiment with other citrus fruits. For a milder flavor, try using Meyer lemons. You can also use a combination of lemon and lime juice for a slightly different twist. Orange juice would also work, but will result in a much sweeter filling. Keep in mind that different citrus fruits have different levels of acidity, so you may need to adjust the amount of sugar in the filling accordingly. Taste the filling before baking and add more sugar if needed.
Q5: My lemonade filling is too tart. What can I do?
A: If your lemonade filling is too tart, the easiest solution is to add more sugar. Start by adding a tablespoon of sugar at a time, mixing well after each addition, until you reach your desired level of sweetness. Another option is to add a small amount of honey or maple syrup for a more complex flavor. You can also add a pinch of baking soda to the filling to neutralize some of the acidity, but be careful not to add too much, as it can affect the texture of the filling. Finally, make sure you are using fresh lemon juice, as bottled lemon juice can be more acidic.
