Nothing brings a recipe to life like fresh lemons! For a change of pace from the standard Southern-style lemon bars, you need to look no further! This recipe is easy and the taste is divine. I have also made this with Splenda® and low-fat cream cheese and they were just as wonderful.

Pamela Souza LeBlanc
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.

    Advertisement
  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

171 calories; 11.5 g total fat; 23 mg cholesterol; 209 mg sodium. 14.6 g carbohydrates; 2.9 g protein; Full Nutrition

Reviews (201)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/14/2015
I will tell a trick I use on this, I cook the bottom crust first, let it cool then layer the rest as stated. It keeps the bottom from being doughy. Read More
(521)

Most helpful critical review

Rating: 3 stars
08/25/2014
The filling was excellent, especially when eaten cold. My husband and I enjoyed the perfectly lemony taste. The use of crescent roll dough was awful though. Very messy to work with. Doesn't hold its crispness, gets almost "soggy". I'd love to experiment with the filling using a butter or sugar cookie dough or a baked pie crust base, something that will maintain some crispy/firmer base substance. Also I like to freeze my baked goods and know from previous (non-dessert) recipes that crescent rolls do not do well after freezing. Any suggestions from out there would be very welcome as well. The entire 3 stars were just for the filling. Read More
(112)
245 Ratings
  • 5 star values: 142
  • 4 star values: 54
  • 3 star values: 29
  • 2 star values: 12
  • 1 star values: 8
Rating: 4 stars
01/14/2015
I will tell a trick I use on this, I cook the bottom crust first, let it cool then layer the rest as stated. It keeps the bottom from being doughy. Read More
(521)
Rating: 4 stars
01/14/2015
I will tell a trick I use on this, I cook the bottom crust first, let it cool then layer the rest as stated. It keeps the bottom from being doughy. Read More
(521)
Rating: 4 stars
03/29/2016
It was lovely! I read all the reviews, and decided to do something different with the bottom crust of crescent rolls. I placed Parchment paper (Dollar Tree carries it) sprayed it lightly, placed the crescents as instructed, THEN I beat a whole egg and "painted" the top of the bottom crust, added the filling, top crust i also painted with egg and topped with the sugar. Perfect! Glazed and shiny top, nice crisp bottom. Why? the Egg COOKS and makes a Moisture barrier between the filling and the bottom crust. I do this will All MY fruit filled pies, any pie actually, unless it is a refrigerator pie, of course! Read More
(347)
Advertisement
Rating: 5 stars
11/26/2014
This filling works well with Phyllo dough sheets top and bottom for those of you who don't like the cresent dough. Put about 6 sheets on bottom and the same on top. Makes a crispy crust. Another use is if you make pizzelle you can roll them around a cannoli mold when they come out of the iron, before they cool, and fill them with this to make trabochki. The filling is yummy. Read More
(222)
Rating: 5 stars
06/04/2014
Made half a recipe, used an 8x8 baking dish, and cut into 12 squares. I used reduced fat cream cheese and Splenda (cutting back on the amount in the recipe) with good results. This is a really quick and tasty dessert! Read More
(164)
Rating: 5 stars
09/05/2015
I made these today and they turned out delicious. The only change I did was I baked the bottom layer of dough first for 15 minutes, let it cool for 10 minutes then added the cream cheese filling and the top crust. I baked for 35 minutes and it was awesome. I will definitely make these again. Read More
(150)
Advertisement
Rating: 3 stars
08/25/2014
The filling was excellent, especially when eaten cold. My husband and I enjoyed the perfectly lemony taste. The use of crescent roll dough was awful though. Very messy to work with. Doesn't hold its crispness, gets almost "soggy". I'd love to experiment with the filling using a butter or sugar cookie dough or a baked pie crust base, something that will maintain some crispy/firmer base substance. Also I like to freeze my baked goods and know from previous (non-dessert) recipes that crescent rolls do not do well after freezing. Any suggestions from out there would be very welcome as well. The entire 3 stars were just for the filling. Read More
(112)
Rating: 5 stars
06/28/2016
First, calculate approx. 3-Tbsp. equals 1-lemon. This takes out the guess work on how much juice. Second, press 1 can of crescent roll dough in the bottom of prepared baking dish and bake for 15-minutes and then remove from oven and let cool; pour creaming spread over cooled bottom layer. Make sure to keep 2nd crescent roll dough in refrig. while bottom is baking. Last, roll out 2nd crescent roll on waxed paper with your sugar/lemon mix on top of waxed paper. Then stretch dough over sugar/lemon mix and then flip over dough onto cream cheese mix. Read More
(53)
Rating: 5 stars
06/13/2014
These were Terrific!! A lady @ school gave me some Mayer lemons I wanted to show case such a great piece of fruit these bars accomplished that goal n then some! I took the bars to school and my friends LOVED them! Thank You Pam These are an EXCELLENT dessert for any occasion::) Read More
(50)
Rating: 5 stars
04/30/2015
I'm not going to lie, this never made it to the refrigerator. And it was still wonderful. After reading the reviews, I knew some thought it was too tart, and a few had problems with the bottom crust. I am not a fan of overpowering lemon flavor, so I only half-heartedly squoze... no juicer, no heavy lifting. I only zested 1 lemon. As for the crust, I followed the advice to cook it first. The BOTTOM crust is the only part of this recipe I would give 4/5 stars to. It is rather pesky. The top crust turns out perfect, absolutely divine. Filling was amazing (y'all are lucky that made it into the oven). I have thought a lot about how to fix the bottom crust. Maybe make it thinner and don't cook before hand? I kept thinking it would taste better with good old fashioned pie crust. I'm not a huge fan of filo dough. Read More
(44)