Sugar Cookie Lemonade Crumble
A sugar cookie base topped with lemon custard filling and a buttery crumble, baked in one pan and cut into squares.
Equipment
- Baking pan 8 by 8 inch
- Parchment paper
- Mixing bowls
- Whisk
Ingredients
Main Ingredients
- 1 cup all purpose flour plus 1/2 cup more, for the base
- ½ tsp baking powder
- ¼ tsp salt for the base
- ½ cup unsalted butter softened, for the base
- ½ cup granulated sugar for the base
- ¼ cup brown sugar for the base
- 1 large egg for the base
- 1 tsp vanilla extract
- ½ cup fresh lemon juice for the filling
- 1 cup granulated sugar for the filling
- ¼ cup all purpose flour for the filling
- ¼ tsp salt for the filling
- 3 large eggs for the filling
- 2 tbsp unsalted butter melted, for the filling
- ½ cup all purpose flour for the crumble
- ½ cup granulated sugar for the crumble
- ¼ cup unsalted butter cold, cut into small pieces, for the crumble
- ¼ cup granulated sugar optional, for sprinkling on top
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line an 8 by 8 inch pan with parchment paper.
- Base. Cream the butter and sugars, mix in the egg and vanilla, stir in the dry ingredients, and press into the pan.
- Filling. Whisk the lemon juice, sugar, flour, and salt, then add the eggs and melted butter and pour over the base.
- Crumble. Rub the flour, sugar, and cold butter into coarse crumbs and sprinkle them over the filling.
- Bake. Bake for 30 to 35 minutes until the filling is set and the topping is golden.
- Cool. Cool completely in the pan, then cut into squares and sprinkle with sugar if you like.
Notes
Substitutions: Use lime juice for part of the lemon juice for a different citrus flavor.
Tips: Cool the pan fully before cutting so the filling sets.
Storage: Refrigerate for 3 to 4 days or freeze for 2 to 3 months. Nutrition does not include the optional sprinkling sugar.