Lemon Creme Crumb Bars


Imagine a thick crumb bar with two layers similar to the streusel on top of a muffin, then picture sandwiching those layers together with a lemon creme filling that is similar to a lemon bar. Doesn’t that sound amazing? Well it is, and here you have it.

To give you an idea of how delicious these really are, I made these yesterday and we finished most of them off. My husband gets home from work today carrying a gallon of milk, so I ask him, “what’s the milk for? We have milk, I just bought some.”

Lemon Creme Crumb Bars | Cooking Classy

He replies, “I’ve been dreaming about those lemon bars all day and wanted to make sure we had some milk to go with them. Please tell me there’s some left?”

I thought it was funny because we always have some kind of sweet at our house because of how much I bake, and we always have milk – I rarely run out. But these bars are over the top and completely irresistible, so once you’ve tasted one you’ll forever be dreaming about them :). I’m already thinking of making them again. Enjoy!

Lemon Creme Crumb Bars | Cooking Classy

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Lemon Creme Crumb Bars

5 from 1 vote

One of the most delicious lemon treats you'll ever eat! Buttery tender cookie crumb layers filled with a bright and luscious lemon filling.

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 2 hours 40 minutes


  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups old fashioned rolled oats
  • 1/2 tsp + 1/8 tsp salt*
  • 1/2 tsp baking soda
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 3/4 cup unsalted butter , melted
  • 1 tsp vanilla extract
  • 1 (14 oz) can sweetened condensed milk
  • 1 Tbsp finely grated lemon zest
  • 1/3 cup fresh lemon juice
  • 2 large egg yolks
  • 1/2 tsp lemon extract


  1. Preheat oven to 350 degrees. In a medium mixing bowl, whisk together flour, rolled oats, salt and baking soda. Stir in granulated sugar and brown sugar and mix until no clumps of sugar remain. 
  2. Stir vanilla into melted butter and pour mixture over dry ingredients. Using a spoon, stir mixture until evenly moistened. 
  3. Sprinkle half of the crumb mixture into the bottom of a greased 8 by 8-inch baking dish and gently press into an even layer. Bake in preheated oven 15 minutes. Remove from oven and set aside (leaving oven heated at 350 degrees).
  4. In a mixing bowl, whisk together sweetened condensed milk, lemon zest, lemon juice, egg yolks and lemon extract until well blended. Pour mixture over crumb crust in baking dish and spread into an even layer. 
  5. Sprinkle top evenly with remaining crumb mixture. Bake in preheated oven 23 - 26 minutes until lightly golden. 
  6. Remove from oven and allow to cool at room temperature, once cool cover and refrigerate 30 minutes - 1 hour (I actually loved this cold), then remove and cut into squares. Store in airtight container in refrigerator.
Course: Dessert
Cuisine: American
Keyword: Crumb Bars, Lemon Bars
Author: Jaclyn


  • Susan: These bars are amazing. They turn out perfectly everytime. Made them for a family Easter dinner and had to make a second batch the next day when my husband complained there were none left! July 6, 2019 at 9:14am Reply

  • Peggy Biggs: I baked these but want to freeze for Christmas. Has anyone tried freezing them & did you freeze them in the pan or cut into squares first? I can hardly wait to try them! December 11, 2018 at 10:34am Reply

    • Sue: I cut mine and then freeze. They freeze really well, and still taste super delicious once defrosted!!! April 18, 2019 at 2:10pm Reply

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