Lemon Cream Cheese Crescent Bars

Bahan-bahan

2 (8 oz.) packages refrigerated crescent roll dough

Juice and zest from 2 lemons

2 (8 oz.) packages cream cheese, softened

½ cup sugar

3 tablespoons unsalted butter, melted and slightly cooled

¼ cup sugar (for topping)

Arahan

Preheat oven to 350°F. Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.

Unroll 1 tube of crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.

In a mixing bowl, beat softened cream cheese with ½ cup of sugar, juice from 2 lemons, and about ¾ of the lemon zest until smooth and creamy. Spread over crescent roll dough layer.

Unroll the second tube of crescent roll dough and layer over the cream cheese mixture, gently stretching dough to the edges.

Brush melted butter over the crescent roll dough layer. Mix remaining lemon zest and ¼ cup of sugar together in a bowl and sprinkle over butter.

Bake in the preheated oven until the top is golden brown, about 25-30 minutes. Cool for about 20 minutes, then lift dessert from baking dish using foil and transfer to a cutting board. Cut into squares leaving on foil. Then return to the baking dish and refrigerate until chilled, at least 1 hour.