Name: Sugar Cookie Lemonade Crumble Bars
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: For the Sugar Cookie Base:; 1½ cups all-purpose flour; ½ teaspoon baking powder; ¼ teaspoon salt; ½ cup unsalted butter, softened; ½ cup granulated sugar; ¼ cup brown sugar; 1 large egg; 1 teaspoon vanilla extract; For the Lemonade Filling:; 1 cup freshly squeezed lemon juice; ½ cup granulated sugar; ¼ cup all-purpose flour; ¼ teaspoon salt; 3 large eggs; 2 tablespoons unsalted butter, melted; For the Crumble Topping:; ½ cup all-purpose flour; ½ cup granulated sugar; ¼ cup cold unsalted butter, cut into small pieces; Optional: ¼ cup additional granulated sugar for extra crunch

Why You’ll Love These Lemon Crumble Bars

These Sugar Cookie Lemonade Crumble Bars are everything you crave in a summer dessert: soft, zesty, buttery, and bursting with sunshine in every bite. The layers are perfectly balanced — a soft sugar cookie crust, a bright lemonade filling, and a golden crumble topping that melts in your mouth. These bars are a refreshing yet indulgent treat, ideal for picnics, potlucks, or just a sweet moment at home.

Tangy, buttery, and sweet with real lemon juice
Perfectly layered texture: soft base, creamy filling, crumbly top
Made from pantry staples — no boxed mixes needed
Chill-friendly dessert that slices cleanly and travels well
Crowd-pleasing flavor with a bakery-style look
Can be doubled for 9×13 pans or portioned for bake sales

If you’re a fan of lemon bars or sugar cookies, this dessert blends both into one irresistible square.

Ingredient Highlights

Sugar Cookie Base

This base is made from scratch, combining softened butter with white and brown sugar for depth. The vanilla and egg provide richness, while a touch of baking powder gives a gentle rise and chewy texture. It sets the perfect foundation without overpowering the lemon flavor.

Lemonade Filling

The filling uses fresh lemon juice — not concentrate — for a bright, clean citrus flavor. Sugar and flour balance out the tartness, while eggs and melted butter give it a smooth, custard-like finish once baked. It’s tangy, luscious, and holds its shape beautifully when cooled.

Crumble Topping

A classic buttery-sugar crumble, simple but essential. It adds texture contrast and a toasty, caramelized sweetness on top. You can optionally add extra sugar to the crumble for a crunchier topping, or keep it simple for a soft, melt-away bite.

Ingredients List

For the Sugar Cookie Base:

1½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar
¼ cup brown sugar
1 large egg
1 teaspoon vanilla extract

For the Lemonade Filling:

1 cup freshly squeezed lemon juice
½ cup granulated sugar
¼ cup all-purpose flour
¼ teaspoon salt
3 large eggs
2 tablespoons unsalted butter, melted

For the Crumble Topping:

½ cup all-purpose flour
½ cup granulated sugar
¼ cup cold unsalted butter, cut into small pieces
Optional: ¼ cup extra granulated sugar for a crunchier top

Step-by-Step Instructions

Preheat the oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, allowing some overhang for easy removal.
Make the sugar cookie base: In a medium bowl, whisk together flour, baking powder, and salt.
In a separate large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
Beat in the egg and vanilla extract until smooth.
Add the dry ingredients to the wet and mix just until a soft dough forms.
Press the dough evenly into the prepared pan, smoothing the surface with damp hands or a spatula.
Bake the base for 10 minutes. It should look puffed but still pale — not browned.
While the base bakes, make the lemonade filling: In a medium bowl, whisk lemon juice, sugar, flour, salt, eggs, and melted butter until smooth and well combined.
Pour the lemon filling over the hot, par-baked crust.
Make the crumble topping: Combine flour and sugar in a bowl. Add the cold butter and use your fingers or a fork to cut it in until the mixture resembles coarse crumbs.
Sprinkle the crumble evenly over the lemon filling.
Bake for 25–30 minutes until the filling is just set and the top is lightly golden.
Cool completely in the pan on a wire rack. Once cool, refrigerate for at least 1 hour to firm up before slicing.

Pro Tips

Use fresh lemon juice for the best flavor — bottled will taste flat
Soften butter fully for the cookie base and keep it cold for the crumble
Don’t overbake — the center should jiggle slightly before chilling
Chill bars before slicing for clean, neat squares
Wipe the knife between cuts for bakery-style presentation

Variations

Raspberry Lemon: Add a layer of fresh raspberries under the crumble
Almond Lemon: Mix sliced almonds into the topping
Meyer Lemon Bars: Use sweeter Meyer lemons for a less tart profile
Coconut Crumble: Add shredded coconut to the topping for texture
Gluten-Free: Substitute a 1:1 gluten-free baking flour in all three layers

Serving Suggestions

These bars are versatile, bright, and ideal for almost any occasion. Their citrusy flavor and rich, crumbly texture make them a standout on dessert tables or for casual snacking.

Ways to Serve:

Chilled from the fridge for a refreshing summer dessert
With a dollop of whipped cream or a scoop of vanilla ice cream
Garnished with lemon zest or powdered sugar before serving
Cut into mini squares for a tea party or brunch platter
As a make-ahead dessert for picnics, potlucks, or bake sales

Their rich lemon flavor pairs well with black tea, herbal blends, or a sparkling beverage like lemonade spritzers.

Storage & Freezing

Refrigeration:
Store bars in an airtight container in the fridge for up to 5 days. Place parchment between layers to prevent sticking.

Freezing:
Yes — these bars freeze beautifully. Wrap tightly in plastic wrap, then foil or freezer-safe bags. Freeze for up to 2 months.

To Serve After Freezing:
Thaw overnight in the refrigerator or leave at room temperature for about 1 hour. For a firmer texture, serve chilled; for a softer bite, let them come to room temp fully.

Nutritional Benefits (and a Treat’s Worth)

These are a treat, yes — but also homemade, portion-controlled, and made with simple, pronounceable ingredients. The fresh lemon juice adds vitamin C and natural brightness, while the smaller pan size helps keep portions smart.

Approximate Nutrition (per bar, 1 of 16):

180 calories
3 g protein
8 g fat
26 g carbohydrates
15 g sugar

These bars are lighter than dense lemon squares or cheesecake, yet they still satisfy a sweet tooth with vibrant flavor and real ingredients.

Frequently Asked Questions

Can I use bottled lemon juice?
You can, but fresh juice is highly recommended. Bottled juice lacks the freshness and bright acidity that gives these bars their signature flavor.

Can I double the recipe for a 9×13 pan?
Yes. Double all ingredients and bake the base for 12–15 minutes, then the full bar for 30–35 minutes. Check for doneness in the center.

Why chill before slicing?
Chilling helps the filling firm up and allows for clean, sharp edges when cutting. It also enhances the flavor by giving the citrus time to mellow.

Can I make this dairy-free?
Yes. Use plant-based butter substitutes for all three layers. The texture may be slightly different but still delicious.

How do I keep the crumble from sinking?
Sprinkle it lightly and evenly without pressing down. The filling should already be thick enough to support it as it sets during baking.

Final Thoughts

Sugar Cookie Lemonade Crumble Bars are that perfect intersection of soft, sweet, and tart — easy to bake, easy to serve, and impossible to forget. Whether you’re a lemon dessert lover or simply want a reliable crowd-pleaser for summer events, this recipe gives you bakery-level results in a home kitchen.

With its tender base, tangy middle, and buttery top, every layer works in harmony — and every bite tastes like sunshine. Make it once, and it’ll become a signature in your recipe collection.

Sugar Cookie Lemonade Crumble Bars

Author: Freya Allen
Total Time: 1 hour 55 minutes
Yield: 16 bars 1x
Diet: Vegetarian

Print Recipe

Description

These sunshine-filled bars layer a soft sugar cookie base with a tangy lemonade filling and a buttery crumble topping. Sweet, tart, and perfect for picnics, parties, or whenever you need a bright, citrusy dessert.

Instructions

Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
In a medium bowl, whisk flour, baking powder, and salt for the cookie base.
In a separate bowl, cream softened butter with both sugars until light and fluffy.
Add egg and vanilla; beat until smooth. Stir in dry ingredients to form a dough.
Press dough evenly into the prepared pan. Bake for 10 minutes until slightly puffed.
In the meantime, whisk lemon juice, sugar, flour, salt, eggs, and melted butter for the filling.
Pour the lemon mixture over the hot crust.
In another bowl, combine flour and sugar for the crumble. Cut in cold butter until crumbly.
Sprinkle crumble evenly over the lemon layer.
Bake for 25–30 minutes, or until center is just set and topping is lightly golden.
Cool completely in pan, then chill at least 1 hour before slicing into bars.