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:
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Crowd favorite: A mashup of sugar cookies, lemonade flavor, and whipped cream—what’s not to love?
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Perfectly layered: Each bite delivers crunch, creaminess, and citrus zing.
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Make-ahead friendly: Chill and serve when ready—perfect for entertaining.
Ingredients Breakdown
Sugar Cookie Crust & Crumble:
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Sugar Cookie Mix (1 package, 17.5 oz): A convenient base that forms both the crust and the crumble topping.
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Unsalted Butter – Melted (½ cup): Adds richness and helps bind the dough.
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Egg (1): Provides structure and helps form the cookie crust.
Lemon Filling:
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Sweetened Condensed Milk (1 can, 14 oz): Creates a creamy, sweet base for the lemon filling.
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Fresh Lemon Juice (½ cup): Adds bright, tangy flavor—freshly squeezed for best results.
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Lemon Zest (1 tbsp): Boosts the citrus flavor with aromatic oils from the peel.
Whipped Cream Layer:
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Heavy Whipping Cream (1 ½ cups): Whipped into soft, airy peaks for a light finish.
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Powdered Sugar (¼ cup): Sweetens the whipped cream without adding grit.
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Vanilla Extract (1 tsp): Enhances the whipped cream with a warm, mellow note
Tips and Tricks:
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Use fresh lemons for the best flavor—bottled juice won’t give the same zing.
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Chill thoroughly to make clean cuts and help the layers set.
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Whip cream just before assembling to maintain its volume and texture.
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For easy removal, line the pan with parchment paper, allowing overhang for lifting.
Variations and Customizations:
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Berry Twist: Add a layer of fresh raspberries or blueberries over the lemon filling.
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Coconut Crumble: Mix shredded coconut into the crumble topping for added texture.
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Mini Crumbles: Make in cupcake liners for individual servings.
Pairing Suggestions:
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Drinks: Serve with sweet tea, iced coffee, or lemonade for a refreshing combo.
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Other desserts: Pairs beautifully with fruit tarts or vanilla bean ice cream.
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Occasions: Perfect for Easter, baby showers, bridal brunches, or summer BBQs.
Storage Instructions:
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Refrigerator: Store in an airtight container for up to 4 days.
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Freezer: Freeze in slices with parchment between layers for up to 1 month. Thaw overnight in the fridge.
Popular Questions:
Can I use a homemade sugar cookie dough?
Yes! If you prefer from-scratch baking, substitute with your favorite homemade sugar cookie recipe.
What can I use instead of sweetened condensed milk?
Evaporated milk won’t work here. For a dairy-free version, use sweetened condensed coconut milk.
Do I have to bake the topping after adding the whipped cream?
Yes, but just briefly. The cookie dough crumble needs time to brown while the whipped cream acts as a creamy barrier and bakes lightly.