This lemon cream cheese bar recipe is easy and tastes divine. Nothing brings a recipe to life like fresh lemons! For a change of pace from custard-style lemon bars, you need to look no further.
Ingredients
- cooking spray:
- refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®): 2 packages (8 ounce packages, divided)
- lemons, zested and: 2 piece (juiced, divided)
- cream cheese: 2 packages (8 ounce packages, softened)
- white sugar: 0.5 cup
- butter: 2 Tbsp (melted)
- white sugar: 3 Tbsp
Metric Conversion
Stages of cooking
-
Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and coat with cooking spray.
-
Unroll 1 crescent roll dough; press into the bottom of the prepared baking dish, stretching to the edges.
-
Mix together lemon juice and 3/4 of the lemon zest in a large bowl. 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 melted butter on top. Mix together 3 tablespoons sugar and remaining lemon zest in a small bowl; sprinkle over melted butter.
-
Bake in the preheated oven until 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 on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.
