Ingredients 

• Cooking spray
• 2 (8-ounce) packages refrigerated crescent roll dough
• 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

Instructions

1. Preheat & Prep:
   Preheat oven to 350°F (175°C). Line a 9x13-inch baking dish with aluminum foil and lightly coat with cooking spray.
2. Create the Base:
   Unroll one package of crescent roll dough and press it evenly into the bottom of the prepared dish.
3. Make the Filling:
   In a large bowl, mix together lemon juice and ¾ of the lemon zest. Add the cream cheese and ½ cup sugar, then beat with an electric mixer until smooth and creamy. Spread this mixture evenly over the dough.
4. Top Layer & Topping:
   Unroll the second package of crescent roll dough and lay it over the filling, stretching gently to fit the pan.
   Brush the top with melted butter. In a small bowl, mix 3 tablespoons sugar with the remaining lemon zest, then sprinkle over the buttered dough.
5. Bake & Cool:
   Bake for 30 minutes, or until the top is golden brown. Let it cool for about 20 minutes.
6. Chill & Serve:
   Carefully lift the dessert from the pan using the foil and transfer it to a cutting board. Cut into squares, then return them to the dish and refrigerate for at least 1 hour before serving.

Tips & Variations

• Substitute low-fat cream cheese and Splenda for a lighter version.
• For extra citrus flavor, add an additional tablespoon of lemon juice to the filling.
• Serve chilled for the best texture and taste.

Nutrition