Lemon Cream Cheese Bars
Ingreadient
-
cooking spray
-
2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury Recipe Creations), divided
-
2 lemons, zested and juiced, divided
-
2 (8 ounce) packages cream cheese, softened
-
½ cup white sugar
-
2 tablespoons butter, melted
-
3 tablespoons white sugar
Direction
-
Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil with overhang and coat with cooking spray.
-
Unroll 1 crescent roll dough; press into the bottom of the prepared baking dish, stretching to the edges.
-
Mix lemon juice and 3/4 of the lemon zest in a large bowl until combined. Beat cream cheese and 1/2 cup sugar into juice-zest mixture with an electric mixer until smooth and creamy; spread over crescent roll dough in the baking dish.
-
Unroll remaining crescent roll dough and place over cream cheese mixture, stretching to the edges. Brush with melted butter. Mix 3 tablespoons sugar and remaining lemon zest together in a small bowl until evenly mixed; sprinkle over the top.
-
Bake in the preheated oven until the top is golden brown, about 30 minutes. Allow to cool for about 20 minutes.
-
Lift dessert from the baking dish using foil; transfer to a cutting board. Cut into squares, leaving the foil on. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.
