Ingredients
2 (8 oz.) packages refrigerated crescent roll dough
Juice and zest from 2 lemons
2 (8 oz.) packages cream cheese-softened
½ cup sugar
3 Tablespoons unsalted butter-melted and slightly cooled
¼ cup sugar (for topping)
Instructions
Preheat oven to 350 F and line the bottom of a 9×13-inch baking dish with aluminum foil and spray with cooking spray.
Unroll 1 tube of crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
Beat softened cream cheese with ½ cup of sugar, juice from 2 lemons and about ¾ of the lemon zest (reserve about ¼ of the zest for topping) until smooth and creamy, then spread over crescent roll dough layer.
Unroll the second tube of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges.
Brush melted butter over the crescent roll dough layer. Mix remaining lemon zest and ¼ cup of sugar together in a bowl and sprinkle over butter.
Bake in the preheated oven until the top is golden brown, about 25-30 minutes. Cool for about 20 minutes, then lift dessert from baking dish using foil and transfer to a cutting board. Cut into squares leaving on foil. Then return to the baking dish and refrigerate until chilled, at least 1 hour.