If you’re looking for a dessert that perfectly balances sweet, tart, and creamy with a satisfying crunch, look no further than this Sugar Cookie Lemonade Crumble. With a buttery sugar cookie base, a zesty lemon layer, whipped cream topping, and a golden crumble finish, this layered treat is a summer dessert dream come true. Ideal for potlucks, brunches, or family gatherings, it’s a refreshing twist on classic lemon bars that will leave everyone asking for seconds.

Why You’ll Love This Recipe:

Crowd favorite: A mashup of sugar cookies, lemonade flavor, and whipped cream—what’s not to love?
Perfectly layered: Each bite delivers crunch, creaminess, and citrus zing.
Make-ahead friendly: Chill and serve when ready—perfect for entertaining.

Ingredients Breakdown

Sugar Cookie Crust & Crumble:

Sugar Cookie Mix (1 package, 17.5 oz): A convenient base that forms both the crust and the crumble topping.
Unsalted Butter – Melted (½ cup): Adds richness and helps bind the dough.
Egg (1): Provides structure and helps form the cookie crust.

Lemon Filling:

Sweetened Condensed Milk (1 can, 14 oz): Creates a creamy, sweet base for the lemon filling.
Fresh Lemon Juice (½ cup): Adds bright, tangy flavor—freshly squeezed for best results.
Lemon Zest (1 tbsp): Boosts the citrus flavor with aromatic oils from the peel.

Whipped Cream Layer:

Heavy Whipping Cream (1 ½ cups): Whipped into soft, airy peaks for a light finish.
Powdered Sugar (¼ cup): Sweetens the whipped cream without adding grit.
Vanilla Extract (1 tsp): Enhances the whipped cream with a warm, mellow note

Tips and Tricks:

Use fresh lemons for the best flavor—bottled juice won’t give the same zing.
Chill thoroughly to make clean cuts and help the layers set.
Whip cream just before assembling to maintain its volume and texture.
For easy removal, line the pan with parchment paper, allowing overhang for lifting.

Variations and Customizations:

Berry Twist: Add a layer of fresh raspberries or blueberries over the lemon filling.
Coconut Crumble: Mix shredded coconut into the crumble topping for added texture.
Mini Crumbles: Make in cupcake liners for individual servings.

Pairing Suggestions:

Drinks: Serve with sweet tea, iced coffee, or lemonade for a refreshing combo.
Other desserts: Pairs beautifully with fruit tarts or vanilla bean ice cream.
Occasions: Perfect for Easter, baby showers, bridal brunches, or summer BBQs.

Storage Instructions:

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in slices with parchment between layers for up to 1 month. Thaw overnight in the fridge.

Sugar Cookie Lemonade Crumble

Author: easysweetmeal
Total Time: 2 hours 45 minutes (includes chilling)
Yield: 12 servings 1x

Print Recipe

Description

Sugar Cookie Lemonade Crumble – A sunny, layered dessert with a cookie crust, zesty lemon filling, fluffy whipped cream, and crunchy cookie topping. Sweet, tangy, and totally refreshing—summer in every bite

Ingredients

Scale

package (17.5 oz) sugar cookie mix
½ cup unsalted butter, melted
1 egg
1 can (14 oz) sweetened condensed milk
½ cup freshly squeezed lemon juice (about 3–4 lemons)
1 tablespoon lemon zest
1½ cups heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract

Instructions

Step 1: Prepare the Cookie Crust

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a medium bowl, mix sugar cookie mix with melted butter and egg until a soft dough forms.
Press 2/3 of the dough firmly into the bottom of the pan to form the crust.
Reserve the remaining dough for later.

Step 2: Bake the Crust

Bake the crust for 12–15 minutes or until lightly golden.
Remove from oven and let it cool completely before adding the filling.

Step 3: Make the Lemon Filling

In a clean bowl, whisk together sweetened condensed milk, fresh lemon juice, and lemon zest until smooth.
Pour the lemon filling over the cooled crust, spreading it evenly.

Step 4: Whip the Cream

In a large mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
Spread the whipped cream gently over the lemon layer.

Step 5: Add the Crumble Topping

Crumble the reserved sugar cookie dough over the whipped cream.
Return the pan to the oven and bake for 10–12 minutes, or until the topping is golden.

Step 6: Chill and Serve

Let the dessert cool, then refrigerate for at least 2 hours to set completely.
Slice into squares and serve chilled.

Notes

A sunshine-filled dessert with layers of buttery cookie crust, tangy lemon cream, pillowy whipped topping, and a sweet, crumbly finish. Cool, creamy, and bursting with bright flavor—the ultimate make-ahead treat to dazzle any crowd