2 (8-ounce) packages refrigerated crescent roll dough, divided
2 lemons, zested, juiced, and divided
2 (8-ounce) packages cream cheese, softened
1/2 cup plus 3 tablespoons white sugar, divided
2 tablespoons butter, melted
1. Preheat the oven to 350 degrees F.
2. Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
3. Open and unroll 1 can of the crescent roll dough.
4. Press the unrolled dough into the bottom of the prepared baking dish, stretching it to the edges.
5. Mix the zest of 1 1/2 lemons and the juice of 2 lemons in a bowl.
6. Beat the cream cheese and 1/2 cup white sugar into the lemon juice mixture with an electric mixer until smooth and creamy.
7. Spread the cream cheese mixture over the crescent roll dough.
8. Open and unroll the remaining can of crescent roll dough.
9. Layer the crescent dough over the cream cheese layer, gently stretching it to the edges.
10. Brush the melted butter over the top of the top crescent dough layer.
11. Mix the remaining lemon zest and white sugar in a bowl.
12. Sprinkle the lemon zest and sugar mixture over the melted butter.
13. Bake until the top is golden brown, about 30 minutes.
14. Allow the dessert to cool for 20 minutes.
15. Lift the dessert from the baking dish and transfer it to a cutting board.
16. Cut the dessert into squares, leaving it on the foil.
17. Return the bars to the baking dish and refrigerate until chilled, about 1 hour.
18. Serve cool.
Time: 2 hours 5 minutes
Yield: 24 servings