Carefully unroll one package of the crescent roll dough. Position it at the base of the aforementioned baking dish, ensuring it reaches the edges uniformly.
In a mixing bowl, combine the juice from the lemons with 3/4 of the lemon zest. Following this, integrate the softened cream cheese and the 1/2 cup of granulated sugar. Utilize an electric mixer to achieve a consistent, creamy texture. Once mixed, evenly spread this mixture over the crescent roll dough positioned in the baking dish.
Proceed to unroll the second package of crescent roll dough. Layer it over the cream cheese mixture, ensuring again that it reaches the edges of the dish uniformly. Subsequently, brush the melted unsalted butter over the surface.
In a separate small bowl, combine the 3 tablespoons of granulated white sugar with the remaining lemon zest. Distribute this sugar-zest mixture evenly over the layer of melted butter on the crescent roll dough.
Bake the composite in the preheated oven until the top layer develops a golden-brown hue, approximately 30 minutes. After baking, it is recommended to let it cool for roughly 20 minutes.
Using the edges of the aluminum foil, lift the baked dessert from the dish and relocate it to a cutting board. Divide the dessert into evenly-sized squares. Place these squares back into the baking dish and refrigerate for a minimum of 1 hour to ensure optimal consistency before serving.
How To Make Lemon Cream Cheese Bars:
Let’s unravel the magic, one step at a time, shall we?
Step 1: Warm up that oven to 350°F (175°C). That foil lining in your baking dish? It’s a sneaky trick to lift and cut the dessert later. Don’t forget the cooking spray – no one likes a sticky situation!
Step 2: The crescent roll dough gets the red carpet treatment here. Lay the first one as your base, ensuring it covers all edges.
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