These lemon crescent rolls are super easy to make and only require a a few simple ingredients. Everyone tends to love them and they make quite a large batch.
I took these bars to a church gathering a few Sundays ago and they were a real hit. I’m super excited to share this recipe with you guys and gals. I hope you will leave me comments on how they turned out. Let me know if you made any changes to the original recipe or if you just left things as they are. I recommend leaving things as they are for your first go. Enjoy!
Ingredients
2 packages of refrigerated crescent roll dough (8 oz each)
3 lemons, juiced
4 lemons, zested, divided (3 for the cream cheese mixture and 1 for the topping)
1 tsp lemon extract
2 packages of Philadelphia cream cheese (8 oz each)
1/2 cup Domino granulated sugar
2 tablespoons Kerrygold butter, melted
4 tablespoons Domino granulated sugar
Instructions:
Preheat oven to 350F.
Line a 9 x 13 pan with aluminium foil or parchment paper, making sure to overlap the sides of the pan, so you can lift it out later, and spray with nonstick cooking spray. Press one can of the crescent roll dough in the bottom of the pan, pinching together the seams and stretching to cover the bottom of the pan.
In a small bowl mix the four tablespoons of sugar and the zest of one lemon. Set Aside.
Add the cream cheese, lemon juice, zest from three of the lemons and the lemon extract to a large mixing bowl. Whip until smooth and creamy. Spread over the crescent rolls in the pan.
Open the second can of crescent rolls, unroll it and carefully lay it over the top of the cream cheese mixture, being careful to stretch and spread it all the way across the pan.
Melt the butter and brush across the top of the crescent roll dough. Sprinkle the sugar and lemon mixture that was set aside in the first step.
Bake for 30 – 35 minutes or until the top is golden brown. Let cool at room temperature for about thirty minutes, then refrigerate until chilled, for at least one hour. I chilled them overnight.
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Quick tip: This recipe will give you an extra lemony flavor. Use less lemon, if you’d like a more subtle flavor.
Big thanks to thiscrazygirlcanbake for this delicious recipe!
The directions didn’t say but I assume the 1/2 cup of sugar should be mixed with the cream cheese and lemon juice and zest from 3 lemons. Sounds delish.
Many of these recipe’s are a little short of specific directions …
But they do stimulate your-own creativity …
No Loretta,the sugar that was mixed with one lemon and was set aside goes on top.
But if you look there’s also 1/2 cup of sugar in the recipe too
I don’t allow any other programs to add on to my computer. Why can’t you just publish the recipe like everyone else.
We don’t ask you to add programs to your computer. You’re clicking on an ad.
The recipe and instructions are on the second page, just click on NEXT PAGE in red. Yes it’s annoying but the site earns a few fractions of a cent for the added page loading so it’s ok.
LOL
When I find a recipe, relatively simple, I just copy in a notepad………problem solved!
No print button or no ad free place to copy to paste ? This wont bring more readers to your page
Well, we currently have over one million so….
Glad to hear that, but don’t know how you got them. I’ve searched several times for the 3 layer pie and lemon bars. Not able to leave a positive response.
Click NEXT PAGE. It’s right there.
The next page takes you to a different recipe…very frustrating!
I don’t like your way of offering a recipe either. Just give us the recipe,
We do “just give you the recipe”. It’s on our second page. Click NEXT.
Jessica. I have copied several of your recipes and made them .usually have great results which is good , since I am more of a cook than a baker .. so keep em coming Jeani age 77
Thank you so much, Jeani! Happy cooking 🙂
Just please stop using the “click next page” scam. It is very annoying. It click baiting and you know it. We are not as stupid as you think.
I hate lemon..and any other citrus fruit flavour. Is there anything else I could use to replace the lemon?
Maybe orange?
Maybe Heidi could use cocoa..with the cream cheese
Sure. Sounds tasty 🙂
Could someone suggest how much cicoa to use? Would you srill use cinnamon for the top?
1 tsp vanilla and 1/2 tsp of almond extract … for the topping brush with melted butter sprinkle sliced almonds and granulated sugar. When cooled dust with powdered sugar. ENJOY ?
That sounds great! Will try that next time!
I make these only leave out the lemon altogether and use almond flavoring with the cream cheese and sugar. I use 2 8 oz pkgs, cream cheese and 1 cup sugar for the filling and pour 1 stick butter over top and sprinkle generously with sugar then cinnamon.
Too hard to print out the recipe….I am just moving on….
Just highlight the recipe, right click and select copy. I then go to Microsoft Word, paste it there and then save as my Recipe Folder or you could just save it to documents. If you don’t have MWord, copy it to whatever notepad you have.
Credit is given above to: thiscrazygirlcanbake. Scroll back up and click on it. The original is there.
I print right from my computer. All hooked up ready to go……
Just highlight the recipe, right click and select copy. I then go to Microsoft Word, paste it there and then save as my Recipe Folder or you could just save it to documents. If you don’t have MWord, copy it to whatever notepad you have.
Could this be frozen
People sure complain a lot. If it’s too much trouble just move on and quit your whining. If the recipe sounds good I don’t care about taking a little time and trouble to get it!
I agree geez its a recipe for crying out loud. Today people want everything done for them NOW. I take a screen shot and have been writing out the recipe. Sure I could print it off but my computer skills suck. So I write yeah I still write out my recipes.
Laura, i’ve got a tempermental printer so i write them out too… or hit the facebook share… but mostly write!
That’s exactly what I was about to say! Sure computing & printing & all is convenient & nice but if ppl are having so much trouble just write it down on a recipe card & file it in a recipe box!!!
Problem solved. The old-fashioned way is always th life saver!❤️
Just do it the old fashioned way, Copy it to a recipe card. I do it all the time, then I have it at hand next time I want to use it or pass it to a friend!! No trying to find what file you saved it to!!
Yup…. PAPER AND PEN!!!
Or copy and paste the recipe onto a Word document and print THAT out!
Love your receipts, Cannot believe you are getting flack because they do not follow the NEXT no problem. Love lemon also. If served hot more gooey, my family likes this version too Tis the season for this receipt Merry Christmas Barb.
U didn’t say when to add the 1/2 cup of sugar. Please be more precise. Thank you ?
If you miserable individuals have to complain so much then get off the computer, go to the book store and buy a freakin’ cookbook! Get your life!!
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I used can lemon pie fillinf mixed with vream. Cheeselemon zest etc. Wonderful. Thank you. Ignore the folks that are not brite enoug to get the recipie. They are probably to dumb to make it
I can’t wait to make this!!!
I love lemon. I wonder if I could make this delicious recipe sugar free as I’m a diabetic. Thanks for sharing this mouthwatering recipe. My family is gonna love it.
This looks so good, but I hate lemon. Can I use anything else with the cream cheese?
Since when do we need pictures to show us how to bake or cook? Just give me the recipe, I can handle it from there.
Some people like to see the finished product, if you don’t like the picture don’t look at it, geez!
Can this recipe be made with canned lemon pie filling? do you have a recipe for canned lemon pie filling?
I still don’t see where the 1/2 cup of sugar is added???