1. Make the Crumble Dough
Preheat oven to 350°F (175°C). Grease a 9x13-inch pan.
In a food processor, pulse flour, sugar, baking powder, and salt.
Add cold butter, pulsing until pea-sized crumbs form.
Add egg and vanilla, pulsing just until dough clumps.
2. Layer & Bake
Press ⅔ of the dough into the pan as a base.
Mix lemon curd + lemonade powder + zest, then spread over dough.
Crumble remaining dough on top.
Bake 25-30 mins until golden at edges.
3. Cool & Serve
Let cool 15 mins for warm servings (ideal with ice cream!).
For clean cuts, chill 1 hour before slicing into bars.
Pro Tips 💡
🍋 Extra tang? Add 1 tbsp lemon juice to the curd.
🌈 Color pop? Swirl 1-2 drops yellow food gel into lemon layer.
⏳ Make ahead: Keeps 5 days refrigerated.
🎁 Gifting: Stack bars in cellophane with lemon wedge decor.
Serving Ideas 🍽️
À la mode: Vanilla bean ice cream + fresh berries
Brunch style: With iced lavender lemonade
Picnic-perfect: Cut into small squares for easy grabbing
The Inspiration Behind the Recipe 🌞
Imagine if a lemonade stand and a bakery truck had a delicious lovechild. That’s this dessert—nostalgic, sunny, and impossible to resist!
Final Thought ✨
One bite of this crumble-meets-cookie-meets-lemonade magic, and you’ll taste why it’s summer’s most addictive dessert.
Warning: You’ll want to eat the whole pan. 😉
