These are not your typical bars with lemons. Our Lemon Cream Cheese Bars are gentle, smooth, and sweet with a thick, chewy crust that is almost half of the bar, not a delicate, crumbly-founded bar. The bottom crust consists of a few pantry staples, but it bakes into a buttery, thick, and satisfying cookie foundation that is ideal for the top layers of fluffy and gooey. However, Lemon Cream Cheese Bars aren’t your usual lemon bar because it is a unique thing. These lemon bars are made well beyond the usual old lemon bar by a layer of filling cheesecake.
2 (8 oz) packages of a refrigerated crescent roll dough, divided
(2) lemons, zested and juiced, divided
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
2 tbsp butter, melted
3 tbsp white sugar
Preheat oven at about175 degrees C (350 degrees F). Line the bottom of a 9×13-inch aluminum foil baking dish, and cook spray.
Press a can of roll crescent dough into the bottom of the baking dish prepared, reaching to the edges.
Add and mix the 1 1/2 lemon zest and the (2) lemon juice in a dish. Add and beat cream cheese and 1/2 cup sugar in an electric mixer into a blend of lemon zest until smooth and creamy; spread over a base of crescent roll dough.
Unroll the second can over cream cheese mixture of crescent roll dough and layer, gently stretching dough to the edges. Brush butter melted over the layer of crescent roll dough. In a bowl, combine the remaining lemon zest and 3 tbsp of sugar; sprinkle over butter.
In a preheated oven, bake it for about 30 minutes until the top turns golden brown. Enable to refrigerate for about 20 minutes. Use foil to lift dessert from baking platter; transfer to a cutting board. Cut into squares, then leave the foil on. Return dessert to a baking dish, and refrigerate for at least 1 hour until chilled.