Categories: Dessert

Ingredients

• 2 (8-oz.) pkg. refrigerated crescent dough sheets
• 2 lemons, zested and juiced
• 2 (8-oz.) pkg. cream cheese, softened
• 1/2 cup plus 3 tbsp. sugar
• 2 tbsp. butter, melted

Directions

1. Preheat oven to 350. Line a 9×13-inch baking pan with parchment paper or foil, leaving a 1-inch overhang on long sides, and coat with cooking spray.

2. Unroll and press 1 dough sheet into prepared baking pan, gently stretching to edges. Add 1 1/2 tsp lemon zest and the juice to a bowl. Beat in cream cheese and 1/2 cup sugar with an electric mixer until creamy. Spread over dough sheet in pan.

3. Unroll second dough sheet on a work surface; gently stretch to 9×13-inches. Fold into quarters, transfer to pan, and unfold to cover to edges. Brush with melted butter. In a small bowl, stir together remaining 1/2 tsp zest and 3 tbsp. sugar; sprinkle over top crust.

4. Bake until golden brown, about 30 minutes. Let cool on a wire rack 20 minutes. Lift from pan using parchment paper overhangs and transfer to a cutting board. Gently cut into 24 squares while still on parchment paper. Return to pan, cover, and chill at least 1 hour.

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