• 2 (8oz.) packs of refrigerated crescent rolls
  • 2 (8oz.) packs of cream cheese, room temperature
  • ½ cup of lemon juice, freshly squeezed
  • ½ cup sugar
  • 1 Tablespoons of lemon zest
  • 2 Tablespoons butter, melted
  • 3 Tablespoons sugar


  1. Preheat the oven to 350 degrees.
  2. Spray 9 x 13 baking dish with cooking spray.
  3. Press a can of the crescent rolls to the bottom of the dish, making sure to reach edges and keep together.
  4. * bake the first layer of crescent roll dough till just done maybe 5-8 minutes. (Optional, that way I make sure it is done. I don’t like raw dough)
  5. Beat the cream cheese just a bit and add ½ cup of sugar.
  6. Blend in the lemon juice and lemon zest.
  7. Spread the lemon and cream cheese mixture on the crescent rolls.
  8. Roll the remaining crescent roll over the top and stretch to the edges and seal.
  9. Brush across the entire top of the crescent roll with the melted butter.
  10. Sprinkle the top with 3 Tablespoons of sugar.
  11. Bake for about 30 minutes, or until golden brown.Allow to cool.
  12. Refrigerate for about an hour.
  13. Slice into bars and serve.