ingredients
  • crescent roll dough 2 (8 ounce) packages refrigerated
  • Lemons 2 , zested and juiced, divided
  • Cream Cheese 2 (8 ounce) packages , softened
  • White sugar 3 tablespoons • 392 kcal
  • Butter 2 tablespoons , melted • 717 kcal
  • White sugar 3 tablespoons • 392 kcal
Calories refers to 100 gr of product

There’s something wonderful about the zingy taste of lemon paired with the richness of cream cheese!

These lemon bars are a twist on the traditional ones. They’re made using Pillsbury Crescent Roll dough – but if you are in the UK you will know you can’t get crescent roll dough here! Don’t worry, because the nearest substitute is fresh puff pastry dough which you can find in the chiller section of your supermarket.

Instructions:

Preheat oven to 350 degrees F/fan 160C/gas mark 4.

Line the bottom of a 9×13-inch baking dish with aluminum foil and spray with cooking spray or grease with butter.

Press 1 can crescent roll (or puff pastry) dough into the bottom of the prepared baking dish, stretching the dough out 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. Beat until smooth and creamy then spread over the dough layer.

Unroll the second can of crescent roll dough (or puff pastry) and layer over cream cheese mixture, gently stretching dough to the edges of the dish again.

Brush melted butter over the top dough layer.

Mix remaining lemon zest and 3 tablespoons sugar together in a bowl, then sprinkle over the top of the melted butter.

Bake in the preheated oven until the top is golden brown – about 30 minutes.

Remove from oven and allow to cool for about 20 minutes. Lift dessert from baking dish using the foil; transfer to a cutting board. Cut into squares but leave them on the foil. Return dessert to the baking dish and refrigerate until chilled – for at least 1 hour.

Notes:

If you’re using puff pastry, then cook the bottom layer on its own in the dish for around 20 minutes before adding the lemon cheese mixture on top. This will allow the bottom layer to cook and rise properly and prevent a soggy dough on the bottom.