Here’s a bright, tangy dessert that balances a buttery cookie base, a lemon‑filled middle, and a sweet crumble topping. I love how it brings a burst of citrus with a comforting texture.

Why You’ll Love This Recipe

I find this dessert irresistible because it combines three favorite textures: a soft cookie base, a custardy lemon layer, and a crunchy crumble on top. The lemon gives it freshness and brightness, making it feel light yet satisfying. It’s also great to make ahead and slice into bars for sharing.

Ingredients

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

For the 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 lemon filling:

1 cup lemon juice (freshly squeezed)
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 unsalted butter, cold and cut into small pieces

Directions

Preheat the oven to 350 °F (175 °C). Line or grease an 8×8‑inch (20×20 cm) baking pan.
Make the cookie base: In a bowl, whisk together 1½ cups flour, baking powder, and ¼ teaspoon salt. In another bowl, cream together the softened butter, ½ cup granulated sugar and ¼ cup brown sugar until smooth. Add the egg and vanilla extract; mix until just combined. Gradually add the dry ingredients, mixing until a soft dough forms. Press that dough evenly into the bottom of the prepared pan.
Make the lemon filling: In a medium bowl, whisk together the lemon juice, ½ cup sugar, ¼ cup flour, and ¼ teaspoon salt until smooth. Add the eggs one at a time, whisking after each until fully incorporated. Then stir in the melted butter.
Pour the lemon filling over the cookie base in the pan.
Add the crumble topping: In a small bowl, combine ½ cup flour and ½ cup granulated sugar. Add the cold butter pieces and use a pastry cutter, fork, or fingers to cut it into the dry mixture until it resembles coarse crumbs. Sprinkle the crumble evenly over the top of the lemon layer.
Bake in the preheated oven for about 30–35 minutes, or until the lemon filling is set (not jiggly in the center) and the crumble topping is golden.
Remove from oven and allow to cool completely in the pan before cutting into squares.

Servings and timing

This recipe yields about 9 to 12 bars, depending on how you cut them. The baking time is about 30–35 minutes, plus cooling time (at least 1 hour) before slicing.

Variations

I sometimes add a teaspoon of lemon zest to the cookie base for extra zing.
I might substitute part of the granulated sugar in the crumble with brown sugar for a deeper flavor.
For a twist, I’ve swapped in lime juice instead of lemon for a lime version.
I’ve also sprinkled a little powdered sugar over the cooled bars for a decorative touch.

Storage / Reheating

I store leftovers in an airtight container in the refrigerator for up to 4–5 days. For serving, I let them come to room temperature or warm a piece for a few seconds in the microwave.

FAQs

What kind of pan works best for this recipe?

I prefer using an 8×8‑inch (20×20 cm) square baking pan because it gives bars of a nice thickness. You could also use a 9×9‑inch, but the layers will be a bit thinner.

Can I use bottled lemon juice instead of fresh?

Yes, but I find fresh lemon juice gives a brighter, more natural flavor. If using bottled, make sure it’s 100% lemon juice, not lemon‑flavored water.

How do I know when it’s done baking?

The filling should look set, not jiggly in the center. The crumble on top should be golden brown. If you gently shake the pan and the center still moves a lot, it needs more time.

Can I freeze these bars?

Yes, I wrap individual bars tightly in plastic wrap and store them in a freezer‑safe bag. They can last for 2–3 months. Thaw overnight in the refrigerator before serving.

Can I make this recipe in a larger pan?

If you double the recipe and use a 9×13‑inch (approximately 23×33 cm) pan, it works. Just keep an eye on baking time; you might need a few extra minutes.

Conclusion

I hope you’ll enjoy making this Sweet Sugar Cookie Lemonade Crumble as much as I do. The mix of buttery cookie, tangy lemon, and crunchy topping is one of my favorite dessert combos. Let me know how your batch turns out or if you try any variations!