When life gives you lemons, don’t make lemonade. Make this easy lemon cream cheese bars ! Well chilled lemon cream cheese bars are ideal treat for hot summer nights.
They are prepared in a few easy steps, and this is another of their advantages. The inner part is tender so every bite momentarily melts into the sweetest citrus cream. Even a tiny, surface layer of sugar will give them the ice-box cake appearance, and that is all we need tonight.
2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury(R) Recipe Creations(R)), divided
2 lemons, zested and juiced, divided
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
2 tablespoons butter, melted
3 tablespoons white sugar
Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9×13-inch baking dish with aluminum foil and spray with cooking spray.
Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from 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.