Description
This Sugar Cookie Lemonade Crumble is a delightful dessert combining the buttery goodness of sugar cookie crust with a tangy, creamy lemon filling. Topped with a crumbly sugar cookie sprinkle and baked to golden perfection, it offers a refreshing twist perfect for summer gatherings or anytime you want a sweet citrus treat.
Ingredients
Scale
Crust
- 17.5 oz sugar cookie mix
- 1/2 cup softened butter
Filling
- 16 oz cream cheese (room temperature)
- 1/2 cup sugar
- 1 tbsp flour
- 3/4 cup frozen lemonade concentrate
- 1 tsp vanilla extract
- 3.4 oz instant lemon pudding mix
- 1 egg
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 13 x 9 baking dish to prevent sticking.
- Prepare Crust: In a mixing bowl, combine the sugar cookie mix with the softened butter until fully blended. Press this mixture evenly into the bottom of the prepared baking dish to form the crust.
- Mix Filling: In a separate bowl, beat the cream cheese and sugar until smooth and creamy. Then add flour, lemonade concentrate, vanilla extract, instant lemon pudding mix, and the egg. Mix thoroughly until all ingredients are well combined.
- Assemble: Pour the lemon filling evenly over the sugar cookie crust. Sprinkle additional sugar cookie mix crumbles over the top for added texture and flavor.
- Bake: Place the dish in the oven and bake for about 30 minutes, or until the filling is set and the top is lightly golden.
Notes
- Make sure the cream cheese is at room temperature for easier mixing and a smoother filling.
- Press the cookie crust firmly into the baking dish to prevent it from crumbling after baking.
- You can substitute fresh lemon juice for the frozen lemonade concentrate, but adjust sugar accordingly.
- Allow the dessert to cool completely before slicing to ensure clean cuts and proper setting.
- Store leftovers in the refrigerator for up to 3 days.
