Description
A bright and buttery dessert that combines the best of both worlds—soft sugar cookies and tangy lemonade crumble! Each bite melts in your mouth with a balance of sweet and citrusy goodness. Perfect for summer picnics, parties, or whenever you crave something sunshine-sweet!
Ingredients:
1 (17.5 oz) pouch sugar cookie mix
1/2 cup unsalted butter, melted
1 large egg
1/4 cup lemonade concentrate (thawed)
1 tbsp lemon zest
1/2 cup granulated sugar
2 tbsp all-purpose flour
1/4 cup lemon juice (freshly squeezed)
1/2 cup white chocolate chips (optional)
Powdered sugar for dusting
Instructions:
Preheat oven to 350°F (175°C) and grease or line an 8×8-inch baking dish with parchment paper. (5 minutes)
In a mixing bowl, combine sugar cookie mix, melted butter, and egg until dough forms. (3 minutes)
Stir in lemonade concentrate and lemon zest for that zesty citrus flavor. (2 minutes)
Fold in white chocolate chips if desired for a creamy twist. (1 minute)
Spread two-thirds of the dough evenly into the bottom of the prepared pan. (2 minutes)
In a separate bowl, whisk sugar, flour, and lemon juice until smooth—this will be your tangy filling. (2 minutes)
Pour the lemon mixture over the dough layer, then crumble the remaining dough on top. (2 minutes)
Bake for 25–30 minutes, or until the edges are golden and the center is set.
Let it cool completely before dusting with powdered sugar and slicing into bars. (1 hour)
Prep Time: 10 minutes | Baking Time: 30 minutes | Cooling Time: 1 hour | Total Time: 1 hour 40 minutes
Kcal: 370 kcal | Servings: 9 bars
#LemonCrumbles #SugarCookieBars #CitrusDessert #SweetAndTangy
Step-by-Step Guide
Follow these detailed instructions for perfect Lemonade Crumble Bars every time. First, ensure your lemonade concentrate is fully thawed and your butter is cooled slightly after melting. When combining the cookie mix, butter, and egg, mix just until a cohesive dough forms—overmixing can make the base tough. For the crumble topping, use your fingers to pinch small pieces of the reserved dough, creating varied sizes for an appealing texture. When baking, place the pan in the center of the oven and rotate it halfway through for even browning. The bars are done when the top is lightly golden and the center no longer jiggles.
Serving Suggestions
These bars are versatile and perfect for any occasion. For a summer party, serve them on a platter with fresh berries like raspberries or blueberries. A dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream turns them into a decadent dessert. For a brunch treat, pair them with iced tea or lemon-infused sparkling water. They also make excellent individually wrapped gifts or picnic treats—simply pack them in a single layer in a sealed container.
How-to Summary
In essence, this dessert is a layered bar with a sugar cookie base, a tangy lemon filling, and a crumbly cookie topping. You start by making a simple dough from a cookie mix, butter, and egg, then enhance it with lemon zest and concentrate. Part of this dough is pressed into a pan to form the base. A quick lemon-sugar mixture is poured over it, and the remaining dough is crumbled on top before baking. After thorough cooling, a dusting of powdered sugar provides the final touch.
Frequently Asked Questions
Can I use homemade sugar cookie dough instead of a mix?
Absolutely. Substitute the pouch of mix with an equal amount (by weight) of your favorite sugar cookie dough. Just omit any added salt from your recipe since the mix already contains leavening.
My lemon filling is very runny before baking. Is that normal?
Yes. The mixture of sugar, flour, and lemon juice will be quite liquid. It will set up perfectly during baking as the flour cooks and thickens the juices.
How should I store these bars, and how long do they last?
Store cooled bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They can also be frozen for up to 2 months.
Can I use bottled lemon juice instead of fresh?
For the best bright, tangy flavor, fresh lemon juice is highly recommended. Bottled juice can have a muted or processed taste that affects the final result.
What can I use instead of white chocolate chips?
You can omit them entirely, or substitute with an equal amount of dried cranberries, chopped macadamia nuts, or even shredded coconut for a different flavor profile.
Common Mistakes to Avoid
- Not Letting it Cool Completely: Cutting into the bars while warm will cause them to fall apart. The filling needs time to set.
- Overmixing the Dough: This develops gluten, leading to a tough, dense base instead of a soft, crumbly one.
- Using Cold Ingredients: Ensure your egg is at room temperature and your melted butter is slightly cooled but not re-solidified for even mixing.
- Overbaking: The bars continue to set as they cool. Remove them when the edges are just golden to prevent a dry texture.
- Skimping on Greasing the Pan: Properly grease the pan or use parchment paper with overhangs to ensure clean, easy removal of the bars.
Conclusion
These Lemonade Crumble Bars are a guaranteed crowd-pleaser, masterfully blending the familiar comfort of a sugar cookie with the vibrant punch of lemon. They are surprisingly simple to make, yet the layered texture and balanced sweet-tart flavor create a sophisticated impression. Whether you’re hosting a gathering, needing a portable treat, or simply craving a taste of sunshine, this recipe delivers. By following the step-by-step guide and avoiding common pitfalls, you’ll create a dessert that’s as beautiful as it is delicious. Enjoy the process and the sweet, tangy results!