Sugar Cookie Lemonade Crumble From SweetOrdeal.com

I saw these lemonade bars and just HAD to try them. They are pretty mild in the lemon/tartness factor, so if you like your desserts sweet and mild, then these are for you. If you are looking for a real tangy lemon bar that makes you pucker, then these are not that... unless you try upping the tart factor with citric acid or extra lemon juice.

Sugar Cookie Lemonade Crumble Bars

The crust and crumble topping:

• 17.5 oz. bag sugar cookie mix (like Betty Crocker)
• 1/2 cup butter, softened

Lemonade filling:

• 16 oz. cream cheese, room temperature
• 1/2 cup sugar
• 1 Tbsp. flour
• 3/4 cup frozen lemonade concentrate
• 1 tsp. vanilla
• 3.4 oz. box instant lemon pudding mix
• 1 egg

Instructions

• Preheat oven to 350° and grease bottom of 13 x 9 baking dish with shortening.

The crust and crumble topping:

• In large bowl, mix sugar cookie mix and butter together with a pastry blender or a fork until crumbly. Set aside 1/2 cup for topping. Press remaining mix in bottom of dish.

Lemonade filling:

• Using electric mixer, thoroughly blend cream cheese and sugar until smooth. Add flour, lemonade concentrate, vanilla, pudding, and egg. Beat until smooth.
• Drop filling evenly onto crust in spoonfuls and gently spread by pushing down with a spreader.
• Sprinkle reserved 1/2 cup crumbles on top.
• Bake for approx. 30 minutes. Cool 1 hour, then refrigerate 3 hours to set up. Enjoy!

Marsha's Notes: In my oven, the crust was very done (not burnt, but VERY DONE) after 30 minutes @350 on convection, so I would try 20-25 minutes next time and go by the color on the bottom crust as seen through a glass pan. Go for lighter brown, not dark golden. I would also enjoy them a bit more tart and would try adding 1-2 tsp of citric acid to the lemon layer next time.