Ingredients:

• Cooking spray
• 2 (8 oz) packages refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided
• 2 lemons (zested and juiced), divided
• 2 (8 oz) packages cream cheese, softened
• ½ cup white sugar
• 2 tbsp butter, melted
• 3 tbsp white sugar

Directions:

1. Preheat the Oven:
   • Preheat the oven to 350°F (175°C). Line the bottom of a 9x13-inch baking dish with aluminum foil and lightly coat with cooking spray.
2. Prepare the Crescent Roll Dough:
   • Unroll one package of crescent roll dough and press it into the bottom of the prepared baking dish, stretching it to fit the edges.
3. Make the Lemon Cream Cheese Mixture:
   • In a large bowl, combine lemon juice and ¾ of the lemon zest.
   • Beat the softened cream cheese and ½ cup sugar into the lemon mixture using an electric mixer until smooth and creamy.
   • Spread the mixture evenly over the crescent roll dough in the baking dish.
4. Add the Second Layer of Crescent Roll Dough:
   • Unroll the second package of crescent roll dough and place it over the cream cheese mixture, stretching it to the edges.
   • Brush melted butter over the dough.
5. Add the Sugar and Lemon Zest Topping:
   • In a small bowl, mix together the remaining 3 tbsp sugar and the remaining lemon zest.
   • Sprinkle this mixture over the melted butter on top.
6. Bake:
   • Bake in the preheated oven for about 30 minutes, or until the top is golden brown.
   • Let it cool for about 20 minutes.
7. Cut and Chill:
   • Lift the dessert from the baking dish using the aluminum foil, then transfer it to a cutting board.
   • Cut into squares, leaving them on the foil.
   • Return the dessert to the baking dish and refrigerate until chilled for at least 1 hour.

Recipe Tip: You can substitute Splenda and use low-fat cream cheese for a lighter version of this dessert.

Nutrition