Lemon Cream Cheese Bars

Not tried yet but looks amazing !!It takes exactly 20 min to cook.!!!

I thought the end result was terrific and the process was so easy! (I just had to try one almost the minute I took them out of the oven!) These bars turned out lemony and not too sweet. In recipes like this that call for the crescents to be rolled out in one piece, I always use the sheets vs. the individual rolls. That makes a big difference! I was so tempted to add an egg to the filling because I have made similar recipes in the past that called for one. I DID NOT add any eggs and the filling was perfect! I didn't think the bars turned out "doughy" as a few others have mentioned. However, I did not line my pan (I used a glass 9x13) with foil. Perhaps that made a difference in how the crescent dough cooked on the bottom. I'm certain I will make this recipe again!

Yes I used a very generic brand of crescent rolls that did not stretch so I used more than called for on the bottom layer, baked that layer immediately to a nice golden brown then took it out to cool while I made the filling, so another thick layer of generic brand crescent rolls covered the top for the crust, so I used 4 tablespoons of butter to brush on top , then mixed the zest, white sugar and a touch of nutmeg together to sprinkle on top of the raw buttered crescent rolls , spots left a bit open I sprinkled a light amount of sugar on the bare open areas for consistency. Then I baked it in the oven for 30 minutes, took it out to set, then my grandson wanted a taste after 20 minutes and so did I , it was very delicious, very unusual in an unexpected good flavor. I never knew these generic brand crescent rolls would ever transform into a lovely dessert bar such as this. This is a true story from me, an old lady who taught myself to find recipes on Pinterest and like to share them with my , I got a thumbs up on this recipe and it was rated a ten!

Made this yesterday, very easy to make. Family loved it!!

Absolutely scrumptious! I did make a few changes, but not enough that it should change the final outcome. First, I used a homemade crescent roll recipe that I found online. Then, one of my lemons was oversized and one had lots of blemishes on the outside. So, I may have used a bit more lemon juice (about 3/4 C.) and a tad less zest (1/3 C.) than the recipe called for. I also used parchment paper instead of foil - no oil. Even with the changes, it was still easy, looks like the others online, and it really is delicious. I will definitely be making this again.