Lemon Cream Cheese Bars

Flip it!

Wow! Now one of my favorite desserts ever. I cut the recipe in half and my whole family decided that the next time a 9×9 pan will make 9 servings instead of 12. It’s just that good.
Other than following the advice to precook the bottom crust, I followed this recipe exactly. Delicious! I think next time I may add a raspberry layer! Thanks for posting1

This was better today than it was yesterday, so a day makes a lot of difference for me. The lemon part is REALLY good, but last night I didn’t hold much hope for the crescent roll part. The directions are easy to follow, and the cooking time is right on the mark. Thanks,

I made this recipe two times so far. The second time I didn’t have lemons, so I used limes instead. It was equally as good. The sugar butter ended up being a green tint which was fine. Oh I forgot to mention that I took the suggestion of another reviewer and baked the first layer first. I didnt have butter either time, so I used melted ghee instead. Since I’m in Miami I will use key limes next time, and see how that taste. We love key limes down here so it should work out great.

These bars just didn’t do it for me. The filling was yummy but I didn’t care for it paired with the taste of the crescent rolls (which I like).


2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury(R) Recipe Creations(R)), divided
2 lemons, zested and juiced, divided

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