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A slice of sugar cookie lemonade crumble topped with creamy lemon filling, whipped cream, and golden buttery cookie crumbs, with a bright lemon in the background.

Lemon Sugar Cookie Crumble Bars

Buttery sugar cookie bars topped with a creamy lemon cream cheese layer and a crisp crumble. Bright, tangy, and perfect for potlucks or anytime you need a sunny dessert.
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Prep Time 25 minutes
Cook Time 30 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • Sugar Cookie Base
  • 1½ cups all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter softened
  • ½ cup granulated sugar
  • 1 egg
  • ½ tsp vanilla extract
  • Lemon Cream Layer
  • 8 oz cream cheese softened
  • ½ cup powdered sugar
  • 1 cup lemon curd
  • Zest of 1 lemon
  • Crumble Topping
  • ¾ cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 6 tbsp cold butter cubed
  • Topping
  • Whipped cream
  • Extra crumble for garnish

Equipment

  • 9x9-inch baking pan, parchment paper, mixing bowls, baking sheet

Method
 

  1. Preheat oven to 350°F and line a 9x9 pan with parchment.
  2. Make cookie dough: cream butter and sugar, add egg and vanilla, mix in dry ingredients. Press into pan and bake 15–18 minutes. Cool completely.
  3. Make crumble: mix flour, sugars, and cold butter into crumbs. Bake on a sheet 10–12 minutes until golden. Cool.
  4. Beat cream cheese and powdered sugar until smooth. Fold in lemon curd and zest.
  5. Spread lemon cream over cooled cookie base. Chill at least 2 hours.
  6. Top with whipped cream and crumble before serving. Slice and enjoy.

Notes

Chill thoroughly for clean cuts. Bake the crumble separately for best texture. Use quality lemon curd. Bars keep well in the refrigerator for several days. Add whipped cream and crumble just before serving. Excellent make-ahead dessert for gatherings.