Sugar Cookie Lemonade Crumble Bars

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A sunny, tangy twist on classic lemon bars — buttery sugar cookie crust, zesty lemonade filling, and a golden crumble topping.

Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 50 minutes
Servings: 9–12

Ingredients

For the Sugar Cookie Base:

  • All-purpose flour – 1 ½ cups

  • Baking powder – ½ tsp

  • Salt – ¼ tsp

  • Unsalted butter – ½ cup, softened

  • Granulated sugar – ½ cup

  • Brown sugar – ¼ cup

  • Egg – 1 large

  • Vanilla extract – 1 tsp

For the Lemonade Filling:

  • Freshly squeezed lemon juice – 1 cup

  • Granulated sugar – ½ cup

  • All-purpose flour – ¼ cup

  • Salt – ¼ tsp

  • Eggs – 3 large

  • Unsalted butter – 2 tbsp, melted

For the Crumble Topping:

  • All-purpose flour – ½ cup

  • Granulated sugar – ½ cup

  • Unsalted butter – ¼ cup, cold and cubed

  • (Optional) Extra granulated sugar – ¼ cup for sprinkling

Instructions

  1. Prep the pan:
    Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper for easy removal.

  2. Make the cookie base:
    In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat softened butter with granulated and brown sugars until creamy. Mix in the egg and vanilla. Gradually add dry ingredients until just combined. Press evenly into the bottom of the pan.

  3. Prepare the lemonade filling:
    Whisk lemon juice, sugar, flour, and salt in a bowl until smooth. Add eggs one at a time, whisking well after each addition. Stir in melted butter.

  4. Assemble:
    Pour the filling over the cookie crust.

  5. Make the crumble topping:
    Combine flour, sugar, and cold cubed butter in a bowl. Use a pastry cutter or your fingers to form coarse crumbs. Sprinkle evenly over the lemon filling.

  6. Bake:
    Bake for 30–35 minutes, until the filling is set and the crumble topping is golden brown.

  7. Cool & serve:
    Let cool completely before slicing into bars. Optionally, sprinkle with extra sugar for added sweetness.

Quick Notes & Pro Tips

  • For extra tang: Add lemon zest to the filling for a bolder lemon punch.

  • Crumble texture: Use very cold butter for a crunchier crumble topping.

  • Make-ahead: These bars taste even better the next day once flavors meld.

Why You’ll Love It

These bars combine sweet, tangy, and buttery layers into a perfect treat for picnics, bake sales, or a refreshing dessert after dinner.

Serving Suggestions

  • Dust with powdered sugar for a classic lemon bar look.

  • Serve chilled with a dollop of whipped cream for a creamy contrast.

Storage & Make-Ahead

  • Refrigerate: Store in an airtight container for up to 5 days.

  • Freeze: Wrap bars individually and freeze for up to 2 months. Thaw overnight in the fridge.

FAQs

Q: Can I use bottled lemon juice?
A: Fresh is best for bright flavor, but bottled juice works in a pinch.

Q: Can I double the recipe?
A: Yes! Use a 9×13-inch pan and adjust baking time to 35–40 minutes.

Q: Can I make these dairy-free?
A: Substitute butter with vegan butter or coconut oil for a dairy-free version.

Would you like me to create a “pink lemonade version” with raspberries or a “glazed version” with a sweet lemon drizzle on top?

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