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Lemon and cream go together hand-in hand you are going to love these little sweet bits that are perfect for enjoying during the summer.

Ingredients To Gather

• 2 (8 ounce) packages refrigerated crescent roll dough
• 2 lemons, zested and juiced, divided
• 2 (8 ounce) packages cream cheese
• 1/2 cup white sugar
• 2 tablespoons butter, melted
• 3 tablespoons white sugar

Baking Instructions

• Preheat oven to 350 degrees.
• Line the bottom of a 9×13-inch baking dish with aluminum foil and spray with cooking spray.
• Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching 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 until smooth and creamy; spread over crescent roll dough layer.
• Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges.
• Brush melted butter over crescent roll dough layer.
• Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
• Bake in the preheated oven until top is golden brown, about 30 minutes.
• Allow to cool for about 20 minutes.
• Lift dessert from 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.

~*~ Helpful Hints ~*~

• I used low fat cream cheese and they still tasted the same.
• You should refrigerate them for about an hour and a half before enjoying them.
• This recipe makes about 2-dozen but that depends on how much you cut them.
• Splenda can be substituted for the sugar.

Did You Try This?

Let us know how you enjoyed them and what secret ingredient you used as your own special-signature.

This Recipe Was Adapted From: All Recipes