Sugar Cookie Lemonade Crumble

Ingredience

1 1/2 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/4 cup brown sugar

1 large egg

1 tsp vanilla extract

1 cup lemon juice (freshly squeezed)

1/2 cup granulated sugar

1/4 cup all-purpose flour

1/4 tsp salt

3 large eggs

2 tbsp unsalted butter, melted

1/2 cup all-purpose flour

1/2 cup granulated sugar

1/4 cup unsalted butter, cold and cut into small pieces

1/4 cup granulated sugar (for extra sweetness, optional)

Pokyny

Preheat Oven:

1. Preheat your oven to 350°F (175°C). Grease or line an 8x8-inch baking pan with parchment paper.

Prepare the Sugar Cookie Base:

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large bowl, beat the softened butter with the granulated sugar and brown sugar until creamy.

4. Add the egg and vanilla extract, and mix until well combined.

5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.

6. Press the dough evenly into the bottom of the prepared pan.

Prepare the Lemonade Filling:

7. In a medium bowl, whisk together the lemon juice, granulated sugar, flour, and salt until smooth.

8. Add the eggs one at a time, mixing well after each addition.

9. Stir in the melted butter.

Assemble and Bake:

10. Pour the lemonade filling over the sugar cookie base in the prepared pan.

11. In a small bowl, combine the crumble topping ingredients: flour, sugar, and cold butter pieces. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

12. Sprinkle the crumble topping evenly over the lemonade filling.

13. Bake in the preheated oven for 30-35 minutes, or until the filling is set and the topping is golden brown.

Cool and Serve:

14. Allow the dessert to cool completely in the pan before cutting into squares.

15. Optionally, sprinkle with additional granulated sugar for extra sweetness.

Servings: 9-12