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).
Ingredients:
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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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!
I thought these were very good. I love the lemon flavor. I would recommend this recipe to my friends and family.
Delightfully refreshing! Couldn’t be easier to make. I made only a half recipe in an 8 x 8 pan. I won’t make that mistake again.
Ingredients:
cooking spray
2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury(R) Recipe Creations(R)), divided
2 lemons, zested and juiced, divided
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
2 tablespoons butter, melted
3 tablespoons white sugar
Directions:
Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9×13-inch baking dish with aluminum foil and spray with cooking spray.
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.
source :07recipes.com