Lemon Cream Cheese Bars (Print-Friendly Version)
Tender layers of crescent dough with a creamy, zesty lemon filling and sweet crunchy topping.
# Ingredients You'll Need:
→ Dough
01 -
2 packages (227 g each) refrigerated crescent roll dough
→ Filling
02 -
2 packages (227 g each) cream cheese, softened to room temperature
03 -
Juice from 2 lemons
04 -
Zest from 2 lemons, divided
05 -
100 g granulated sugar
→ Topping
06 -
3 tablespoons (42 g) unsalted butter, melted and slightly cooled
07 -
50 g granulated sugar
# How to Make It:
01 -
Preheat oven to 175°C. Line a 23×33 cm baking dish with aluminum foil and lightly coat with nonstick cooking spray.
02 -
Unroll 1 package of crescent roll dough and gently press it into the prepared baking dish, stretching to cover the base evenly.
03 -
In a mixing bowl, beat softened cream cheese with 100 g sugar, juice from 2 lemons, and approximately three-quarters of the lemon zest until smooth and creamy.
04 -
Evenly spread the cream cheese mixture over the crescent dough layer in the baking dish.
05 -
Unroll the second package of crescent roll dough and place it over the cream cheese filling, gently stretching to the edges.
06 -
Brush melted butter over the top dough layer. Combine remaining lemon zest with 50 g sugar; sprinkle evenly over the buttered dough.
07 -
Bake in preheated oven until golden brown on top, 25 to 30 minutes.
08 -
Allow to cool for 20 minutes. Using the foil, lift bars from the dish and transfer to a cutting board. Slice into squares, keeping on the foil. Return to the baking dish.
09 -
Refrigerate bars until chilled, at least 1 hour, before serving.
# Extra Information:
01 -
For cleaner cuts, use a sharp knife and wipe the blade between slices. Ensure cream cheese is fully softened to achieve a smooth filling.