Lemon Cream Cheese Squares
Ingredients:
- cooking spray
- 2 8 oz. pkgs. refrigerated crescent roll dough, divided
- 2 lemons, zested and juiced, divided
- 2 8 oz. pkgs. cream cheese, softened
- ½ cup white sugar
- 2 Tbsp. butter, melted
- 3 Tbsp. white sugar
Directions:
- Preheat oven to 350 F. Line the bottom of a 9-by-13-inch baking dish with aluminum foil and coat with cooking spray.
- Unroll one package of crescent roll dough and press into the bottom of the prepared baking dish, stretching to the edges.
- Mix together lemon juice and 3/4 of the lemon zest in a large bowl. Beat cream cheese and 1/2 cup sugar into juice-zest mixture with an electric mixer until smooth and creamy; spread over crescent roll dough in the baking dish.
- Unroll remaining crescent roll dough and place over cream cheese mixture, stretching to the edges.
- Brush melted butter on top. Mix together 3 tablespoons sugar and remaining lemon zest in a small bowl; sprinkle over melted butter.
- Bake in preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes.
- Lift dessert from the baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil.
- Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.
