Lemon Cream Cheese Bars
Lemon cream cheese bars - a light treat that will appeal to everyone. So creamy, so cheese, so lemony, moderately sweet, and certainly with a crisp!
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Ingredients
- 1 serving cooking spray
- 2 (8 ounce) packages refrigerated crescent roll dough, divided
- 2 eaches 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
- Whip the cream cheese with sugar, add the zest of 1.5 lemons and juice of 2 lemons, and whip again.
- Foil the baking dish 13 * 9, spray with oil, put one sheet of dough. Put the cream cheese filling and cover with a second sheet of dough.
- Mix the remaining zest with melted butter and sugar, grease the cake on top, and place it in the preheated oven. Bake for 30 minutes at 350 F until golden brown.
- Cool, refrigerate for at least an hour. Remove the cake from the baking dish by pulling the edges of the foil, cut into portioned slices, and serve.
Notes
- If you use a homemade crescent roll dough, you should pierce the top layer with a fork over the entire surface so that the dough does not swell when baking.
- After baking, cool the cake completely and put it in the refrigerator. Thanks to this, the filling is condensed and you can easily cut it into bars.