Description
Bright, creamy, and melt-in-your-mouth delicious — these Lemon Cream Cheese Crescent Bars are the perfect mix of tangy citrus and buttery sweetness! So easy to make and guaranteed to impress every time.
Ingredients:
2 (8 oz.) packages refrigerated crescent roll dough
Juice and zest from 2 lemons
2 (8 oz.) packages cream cheese, softened
½ cup sugar
3 tbsp unsalted butter, melted and slightly cooled
¼ cup sugar (for topping)
Instructions:
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with foil and lightly coat with cooking spray.
5 minutes
Layer the base: Unroll one tube of crescent dough and press it evenly into the bottom of the dish.
3 minutes
Make the filling: In a bowl, beat cream cheese, ½ cup sugar, lemon juice, and most of the lemon zest until creamy and smooth. Spread evenly over the dough layer.
7 minutes
Add the top layer: Unroll the second tube of crescent dough and gently stretch it to cover the filling completely.
3 minutes
Finish and bake: Brush the top with melted butter. Mix the remaining zest with ¼ cup sugar and sprinkle over the top. Bake for 25–30 minutes, until golden brown and slightly crisp on top.
30 minutes
Cool and chill: Let cool for 20 minutes, lift using the foil, cut into bars, and chill for at least 1 hour before serving.
1 hour cooling
Prep Time: 10 minutes | Cooking Time: 25–30 minutes | Total Time: 1 hour 10 minutes
Kcal: 230 kcal | Servings: 12 servings
#LemonDesserts #CrescentBars #CreamyDelight #EasyBaking
Step-by-Step Guide
Follow these detailed instructions for perfect bars every time. First, ensure your cream cheese is fully softened at room temperature for a lump-free filling. Preheat your oven to 350°F (175°C) and line your 9×13-inch pan with foil, leaving an overhang on two sides for easy lifting later. Lightly spray with non-stick spray. Unroll the first crescent dough sheet and press it firmly into the bottom, sealing any perforations to create a solid base. For the filling, use an electric mixer on medium speed to combine the softened cream cheese, 1/2 cup sugar, lemon juice, and all but one tablespoon of the lemon zest. Beat for 2-3 minutes until completely smooth. Spread this evenly over the base layer with a spatula. Carefully place the second sheet of crescent dough on top, gently stretching it to cover the filling. Brush the melted butter evenly over the entire top. Mix the reserved lemon zest with the 1/4 cup of sugar and sprinkle it over the butter. Bake on the center rack for 25-30 minutes until the top is a deep golden brown. Let cool in the pan for 20 minutes, then use the foil to lift the entire slab onto a cutting board. Cut into bars and transfer to a container to chill in the refrigerator for at least one hour before serving.
Serving Suggestions
These bars are versatile and can be dressed up for any occasion. For a simple, elegant presentation, dust them with a light sprinkle of powdered sugar just before serving. They pair wonderfully with fresh berries like raspberries or blueberries, which complement the lemon flavor. For a special brunch or dessert, add a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. A drizzle of homemade lemon curd or a fresh mint leaf on the plate can elevate the presentation for guests.
How-to Summary
In short: Press one crescent sheet into a foil-lined pan. Mix cream cheese, sugar, lemon juice, and zest for the filling. Spread filling over the base. Top with the second dough sheet. Brush with butter, sprinkle with lemon sugar, and bake until golden. Cool, cut, and chill before serving.
Frequently Asked Questions
Can I use homemade dough instead of crescent rolls?
Yes, you can use a homemade sweet shortcrust pastry, but the baking time may vary. The convenience and layered texture of crescent dough are key to this recipe’s ease and result.
How should I store leftovers?
Store bars in an airtight container in the refrigerator for up to 4 days. The chilling time is essential for them to set properly and develop the best flavor and texture.
Can I freeze these lemon bars?
Absolutely. Place cut and chilled bars in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator overnight.
My filling seemed runny. What happened?
This is often due to the cream cheese not being fully softened before mixing, leading to lumps that don’t incorporate properly. Ensure all filling ingredients are at room temperature and beat until completely smooth.
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the brightest, tangiest flavor. Bottled juice can have a preservative taste that will alter the final result.
Common Mistakes to Avoid
- Not letting the cream cheese soften fully, resulting in a lumpy filling.
- Skipping the chilling step, which is crucial for the bars to set and be easy to cut cleanly.
- Overmixing the crescent dough when pressing it into the pan, which can make the base tough.
- Using cold ingredients for the filling, which prevents them from blending smoothly.
- Overbaking, which can dry out the bars. Remove them when the top is golden brown.
Conclusion
These Lemon Cream Cheese Crescent Bars are the epitome of an easy, impressive dessert. With a perfect balance of tangy lemon and rich, creamy cheese atop a buttery crust, they are guaranteed to become a requested favorite. By following the step-by-step guide and heeding the common mistakes, you’ll achieve a flawless result every time. Perfect for potlucks, parties, or a sweet treat at home, this recipe delivers maximum flavor with minimal effort. Enjoy the delicious payoff of this simple, crowd-pleasing bake.