Why You’ll Love This Recipe

I love how this recipe blends simple ingredients into something that feels completely special. The sugar cookie base is soft and rich, the lemonade-inspired filling brings a bold citrus zing, and the crumble topping gives it that buttery, golden finish. It’s easy to make, cuts beautifully into bars, and always disappears fast whenever I serve it.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the base and crumble:
sugar cookie dough (homemade or store-bought)
all-purpose flour
unsalted butter (cold and cubed)

For the lemonade filling:
sweetened condensed milk
egg yolks
fresh lemon juice
lemon zest
vanilla extract
a pinch of salt

Optional toppings:
powdered sugar (for dusting)
extra crumble or cookie bits (for garnish)

directions

I preheat the oven to 350°F (175°C) and line a baking dish with parchment paper.
I set aside about ⅓ of the sugar cookie dough for the topping, then press the rest into the bottom of the baking dish to form an even crust. I bake this base for 10–12 minutes, just until lightly golden.
While the base bakes, I whisk together the lemon juice, lemon zest, sweetened condensed milk, egg yolks, vanilla, and salt to create a smooth lemonade filling.
Once the base is out of the oven, I pour the filling over it evenly.
I take the reserved cookie dough, mix it with a bit of flour and butter to form a crumble, then sprinkle it generously over the filling.
I bake the whole thing for 20–25 minutes more, until the crumble is golden and the filling is set.
I let it cool completely, then chill it in the fridge for at least 1 hour before slicing into bars. I sometimes dust the top with powdered sugar before serving.

Servings and timing

This recipe makes about 12 bars and takes roughly 45 minutes total, plus cooling time. It’s great for make-ahead desserts or serving at room temperature for parties and potlucks.

Variations

Sometimes I add a handful of white chocolate chips to the crumble topping for extra sweetness. I’ve also used pink lemonade for a fun twist or mixed a little raspberry puree into the filling. If I’m in a rush, I use store-bought sugar cookie dough and pre-squeezed lemon juice—but fresh ingredients always give the best flavor.

storage/reheating

I store these bars in an airtight container in the fridge for up to 4 days. They’re best served chilled or at room temperature. I don’t usually reheat them since they’re meant to be cool and firm. They also freeze well—I just wrap them individually and thaw as needed.

FAQs

Can I use bottled lemon juice?

Yes, but I find fresh lemon juice and zest give a much brighter, fresher flavor. It makes a big difference in a recipe like this where citrus is the star.

What kind of sugar cookie dough works best?

Both homemade and store-bought dough work great. If using store-bought, I look for the refrigerated kind that’s meant for rolling and baking.

How do I know when the bars are done?

The filling should be mostly set and not jiggle in the center. The crumble topping will be lightly golden. I always let it cool completely before slicing to help it firm up.

Can I make this gluten-free?

Yes, I use a gluten-free sugar cookie dough and a 1:1 gluten-free flour for the crumble. The rest of the filling ingredients are naturally gluten-free.

Can I make it ahead of time?

Absolutely. I often make it a day ahead and store it in the fridge. The flavors develop even more as it chills, and it slices more cleanly.

Conclusion

Sugar Cookie Lemonade Crumble is everything I love in a dessert—sweet, tangy, buttery, and soft with just the right amount of crunch on top. It’s easy to make, beautiful to serve, and always a hit no matter the occasion. Once I try it, it becomes one of those recipes I return to all season long.