Lemon Creme Crumb Bars

So Deb Joski has shared with us before and I’m excited that she’s willing to do it again.  She’s an awesome cook and her baked goods are super yummy.  Today she’s sharing Lemon Creme Crumb Bars that she adapted from Cooking Classy!  Check them out too.  

Lemon Creme Crumb Bars
Lemon Creme Crumb Bars
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4775 calories
681 g
870 g
197 g
88 g
115 g
1262 g
2699 g
426 g
6 g
68 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 4775
Calories from Fat 1726
% Daily Value *
Total Fat 197g
Saturated Fat 115g
Trans Fat 6g
Polyunsaturated Fat 14g
Monounsaturated Fat 54g
Cholesterol 870mg
Sodium 2699mg
Total Carbohydrates 681g
Dietary Fiber 26g
Sugars 426g
Protein 88g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 1/4 cups all-purpose flour
  2. 1 1/4 cups old fashioned rolled oats
  3. 1/2 tsp + 1/8 tsp salt*
  4. 1/2 tsp baking soda
  5. 1/2 cup granulated sugar
  6. 1/2 cup packed light-brown sugar
  7. 3/4 cup unsalted butter, melted
  8. 1 tsp vanilla extract
  9. 1 (14 oz) can sweetened condensed milk
  10. 1 Tbsp finely grated lemon zest
  11. 1/3 cup fresh lemon juice
  12. 2 large egg yolks
  13. 1/2 tsp lemon extract
  1. Preheat oven to 350 degrees.
  2. In a medium mixing bowl, whisk together flour, rolled oats, salt and baking soda.
  3. Stir in granulated sugar and brown sugar and mix until no clumps of sugar remain.
  4. Stir vanilla into melted butter and pour mixture over dry ingredients.
  5. Using a spoon, stir mixture until evenly moistened.
  6. 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.
  7. Bake in preheated oven 15 minutes.
  8. Remove from oven and set aside (leaving oven heated at 350 degrees).
  9. In a mixing bowl, whisk together sweetened condensed milk, lemon zest, lemon juice, egg yolks and lemon extract until well blended.
  10. Pour mixture over crumb crust in baking dish and spread into an even layer.
  11. Sprinkle top evenly with remaining crumb mixture.
  12. Bake in preheated oven 23 - 26 minutes until lightly golden.
  13. 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.
  14. Store in airtight container in refrigerator.
  15. *If using salted butter reduce salt amount to 1/8 tsp
  16. Recipe Source: Cooking Classy
Adapted from Cooking Classy
Adapted from Cooking Classy
Romance Author PJ Fiala https://www.pjfiala.com/
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