Description

This Sugar Cookie Lemonade Crumble is a zesty, refreshing twist on lemon bars with a soft sugar cookie base, creamy lemon pudding filling, and a buttery crumble topping. Perfect for summer gatherings or a bright, citrusy dessert any time of year

Ingredients

For the Base:

1 (17.5 oz) pouch sugar cookie mix
1/2 cup unsalted butter, softened
1 egg

For the Filling:

1 (3.4 oz) box instant lemon pudding mix
1 1/2 cups cold milk
1 cup whipped topping
1/2 teaspoon lemon zest

For the Crumble:

1/2 cup reserved cookie dough (from base mixture)
1/4 cup flour
2 tablespoons sugar
1 tablespoon melted butter

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Instructions

Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or lightly grease.
Mix sugar cookie mix with softened butter and egg until combined. Reserve 1/2 cup dough. Press remaining into the prepared pan.
Bake the base for 15–18 minutes or until the edges are golden. Let cool completely.
Prepare the filling: whisk lemon pudding mix with cold milk until thickened. Fold in whipped topping and lemon zest. Spread over the cooled crust.
For the crumble, mix the reserved dough with flour, sugar, and melted butter until crumbly. Sprinkle over the lemon filling.
Chill in the fridge for 2–3 hours until set.
Slice into bars and garnish with lemon slices or extra zest, if desired.

Notes

Homemade sugar cookie dough can be used instead of the mix.
Add a pinch of salt to the crumble to balance the sweetness.
Store in the refrigerator for up to 4 days.