The inner part is tender so every bite momentarily melts into the sweetest citrus cream.


  • cooking spray
  • 2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided
  • 2 lemons, zested and juiced, divided
  • 2 (8 ounce) packages cream cheese, softened
  • 3 tablespoons white sugar
  • 2 tablespoons butter, melted
  • 1/2 cup white sugar


  1. Preheat your oven to 350 degrees F (175 degrees C). Then line a9x13-inch baking dish with aluminum foil and use a cooking spray to spray it.
  2. Press 1 can crescent roll dough into the bottom of your alreadyprepared baking dish while stretching the dough to the edges also.
  3. In a bowl mix together the zest of 1 ½ lemon and juice from 2 lemons. Then use an electric mixer to beat the creamcheese and ½ cup sugar into the lemon zest mixture you just made, stop beatingwhen the mixture becomes creamy and smooth. Then pour and spread this mixtureover the crescent roll dough layer you prepared in step 2.
  4. Unroll the remaining can of crescent roll dough and layer overthe top of the cream cheese mixture while stretching the dough gently to the edges.Brush the crescent roll dough layer with melted butter, then mix 3 tablespoonssugar and the rest of lemon zest in a bowl; sprinkle this mixture over themelted butter you brushed over your crescent roll dough layer.
  5. Bake for about 30 minutes in the preheated oven or until thetop turns golden brown, allow to cool for a few minutes; about 20 minutes; andthen lift using the aluminum foil to transfer your dessert to a cutting board.Cut the dessert into squares while leaving it on the foil. Finally, return yourdessert to the baking dish to chill in the refrigerator for at least 1 hourbefore serving