Sugar Cookie Lemonade Crumble Bars (Print Version)

Buttery cookie base with zesty lemon filling, topped with golden crumble for a sweet-tart treat.

# Ingredients:

→ Sugar Cookie Base

01 - 1 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup granulated sugar
06 - 1/4 cup brown sugar
07 - 1 large egg
08 - 1 teaspoon vanilla extract

→ Lemonade Filling

09 - 1 cup freshly squeezed lemon juice
10 - 1/2 cup granulated sugar
11 - 1/4 cup all-purpose flour
12 - 1/4 teaspoon salt
13 - 3 large eggs
14 - 2 tablespoons unsalted butter, melted

→ Crumble Topping

15 - 1/2 cup all-purpose flour
16 - 1/2 cup granulated sugar
17 - 1/4 cup unsalted butter, cold, cut into small pieces
18 - 1/4 cup additional granulated sugar (optional for extra crunch)

# Steps:

01 - Preheat oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
03 - In a separate bowl, cream the softened unsalted butter with the granulated and brown sugar until light and fluffy.
04 - Beat in the egg and vanilla extract until smooth and fully incorporated.
05 - Add the dry ingredients to the creamed mixture and stir until a uniform dough forms.
06 - Press the dough evenly into the bottom of the prepared pan. Bake on the center rack for 10 minutes, until slightly puffed but not browned.
07 - While the base bakes, whisk together lemon juice, granulated sugar, all-purpose flour, salt, eggs, and melted unsalted butter until smooth.
08 - Pour the lemon mixture evenly over the hot cookie crust.
09 - In a clean bowl, combine all-purpose flour and granulated sugar. Cut in cold unsalted butter using a pastry blender or fingers until the mixture resembles coarse crumbs. If desired, mix in additional granulated sugar for extra crunch.
10 - Sprinkle the crumble mixture evenly over the lemon layer.
11 - Bake for 25 to 30 minutes, or until the center is just set and the topping is lightly golden.
12 - Allow bars to cool completely in the pan, then refrigerate for at least 1 hour before slicing into portions.

# Notes:

01 - Chilling after baking ensures clean cuts and enhanced lemon flavor.

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