Bright and buttery Sugar Cookie Lemonade Crumble with a tender cookie crust and tangy lemon filling—perfect for potlucks or summer gatherings.

Scale

For the sugar cookie base:

1 ½ cups all‑purpose flour

½ tsp baking powder

¼ tsp salt

½ cup unsalted butter, softened

½ cup granulated sugar

¼ cup brown sugar

1 large egg

1 tsp vanilla extract

For the lemonade filling:

1 cup freshly squeezed lemon juice

½ cup granulated sugar

¼ cup all‑purpose flour

¼ tsp salt

3 large eggs

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1. Preheat oven to 350 °F and grease pan.

2. Make base: cream butter and sugars, add egg and vanilla, mix in dry ingredients.

3. Reserve ½ cup dough for topping, press rest into pan.

4. Mix lemonade filling ingredients until smooth.

5. Pour over crust and crumble reserved dough on top.

6. Bake ~25‑30 minutes until set.

7. Cool 1 hour, refrigerate 3 hours before slicing.

Be sure to chill fully before slicing for neat bars.

Use fresh lemon juice for best flavor.

Brown sugar in crust adds great depth.