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
Prep Time: 15 mins
Cook Time: 30 mins
Additional Time: 1 hr 20 mins
Total Time: 2 hrs 5 mins
Servings: 24
Yield: 1 9×13-inch baking dish
Ingredients
ooking spray
2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided
2 lemons, zested and juiced, divided
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
2 tablespoons butter, melted
3 tablespoons white sugar
Directions
Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9×13-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.
