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Girl Scouts Lemon-Ups Cookies & Raspberry-Rose Bars

Prep Time:

45 minutes

Bake Time:

30 minutes

Total Time:

5.5 hours


9-12 servings




For the crumble topping:

  • ⅓ cup packed light brown sugar

  • 1 tablespoon granulated sugar

  • ¼ cup salted butter, melted

  • ⅔ cup crushed Girl Scouts Lemon-Ups cookies


For the crust:

  • 1 ½ cups crushed Girl Scouts Lemon-Ups cookies

  • ¼ cup granulated sugar

  • ⅓ cup unsalted butter, melted


For the raspberry-rose curd:

  • 16 ounces raspberries, fresh or frozen

  • ½ cup granulated sugar, divided

  • 2 tablespoons water

  • 2 tablespoons lemon juice

  • ¼ teaspoon salt

  • 2 large eggs + 4 egg yolks

  • 8 tablespoons unsalted butter, room temperature

  • 2-3 tablespoons rose water

Tools Needed

Baking Dish

Mesh Strainer

Potato Masher

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Adapted from Bakes by Brown Sugar

  1. Preheat oven to 350°F. Line an 8x8 inch baking dish with parchment paper and set aside.

  2. Place cookies in a food processor and pulse until only crumbs remain.

  3. Make the topping: Mix both sugars and stir in the melted butter. Gently mix in the crushed cookies using a fork. Keep the mixture as large crumbles. Set topping aside.

  4. Make the crust: Transfer crushed cookies to a medium size bowl and stir in sugar and melted butter.

  5. Press the crumbs firmly into the baking dish, along the bottom and up the sides.

  6. Bake for 10-12 minutes or until crust turns golden brown. Let cool completely.

  7. Make the curd: Place the raspberries, 1/4 cup of sugar, and 2 tablespoons of water in a medium saucepan over medium heat. Stirring occasionally, cook the raspberries until they start to break down, then use a potato masher to completely break down the berries. Allow the berries to continue cooking down for an additional 2-3 minutes.

  8. Strain the berries through a fine mesh strainer to remove the seeds and pulp. Discard seeds and pulp. 

  9. Take 1 cup of the warm (not hot) raspberry juice and add the lemon juice, salt, rose water, and remaining 1/4 cup of sugar. Mix until well combined. Taste and  add additional sugar or rose water, if desired.

  10. Place the raspberry mixture back into the saucepan. Rinse the bowl and place the strainer back into the bowl. Add the eggs and yolks to the raspberry mixture and whisk over medium-low heat until well-combined.

  11. Constantly stir the curd with a whisk to avoid curdling. Once the curd has thickened, about 5-7 minutes, remove the saucepan from the heat.

  12. Gradually add the butter, whisking until fully added. Strain the raspberry curd through the strainer for a second time. Discard any solids.

  13. Pour the raspberry curd over the cookie crust. Bake in preheated  oven until the curd is slightly firm to the touch on the edges and slightly jiggly in the center, 20-25 minutes. 

  14. Remove from oven and evenly spread the crumble topping over the curd. Bake for an additional 5-8 minutes until crumble topping hardens.

  15.  Cool completely to room temperature (about 2 hours) then chill an additional 2 hours in the refrigerator. 

  16. Lift the bars from the baking dish, using the parchment paper. Cut into squares and enjoy!


Dessert, Girl Scouts

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