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.
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.
