Description
Sugar Cookie Lemonade Crumble – A sunny, layered dessert with a cookie crust, zesty lemon filling, fluffy whipped cream, and crunchy cookie topping. Sweet, tangy, and totally refreshing—summer in every bite
Ingredients
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package (17.5 oz) sugar cookie mix
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½ cup unsalted butter, melted
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1 egg
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1 can (14 oz) sweetened condensed milk
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½ cup freshly squeezed lemon juice (about 3–4 lemons)
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1 tablespoon lemon zest
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1½ cups heavy whipping cream
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¼ cup powdered sugar
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1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Cookie Crust
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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In a medium bowl, mix sugar cookie mix with melted butter and egg until a soft dough forms.
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Press 2/3 of the dough firmly into the bottom of the pan to form the crust.
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Reserve the remaining dough for later.
Step 2: Bake the Crust
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Bake the crust for 12–15 minutes or until lightly golden.
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Remove from oven and let it cool completely before adding the filling.
Step 3: Make the Lemon Filling
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In a clean bowl, whisk together sweetened condensed milk, fresh lemon juice, and lemon zest until smooth.
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Pour the lemon filling over the cooled crust, spreading it evenly.
Step 4: Whip the Cream
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In a large mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
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Spread the whipped cream gently over the lemon layer.
Step 5: Add the Crumble Topping
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Crumble the reserved sugar cookie dough over the whipped cream.
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Return the pan to the oven and bake for 10–12 minutes, or until the topping is golden.
Step 6: Chill and Serve
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Let the dessert cool, then refrigerate for at least 2 hours to set completely.
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Slice into squares and serve chilled.
Notes
A sunshine-filled dessert with layers of buttery cookie crust, tangy lemon cream, pillowy whipped topping, and a sweet, crumbly finish. Cool, creamy, and bursting with bright flavor—the ultimate make-ahead treat to dazzle any crowd
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American