Yummy Recipe Wednesday! (Lemon Cream Cheese Bars)

Hello again friends and food lovers. Welcome to another Yummy Recipe Wednesday. Today I bring you a fairly simple but super delicious recipe. I don’t make a lot of desserts, as you may have noticed if you’ve been following the blog long, but on occasion I find something that looks amazing and I just have to give it a try. I really enjoy lemon squares but I don’t think I’ve ever had any with cream cheese in them until now and I was certainly no disappointed. The recipe is fairly straight forward and just right the way it is so there’s not much to say about these in that regard. Give them a try for yourself and I promised you won’t be disappointed either. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Lemon Cream Cheese Bars

• 2 (8 oz) cans Refrigerated Crescent Roll Dough
• 2 Lemons, zested and juiced
• 2 (8 oz) pkgs Cream Cheese, softened
• 1/2 cup + 3 Tbsp White Sugar, divided
• 2 Tbsp Butter, melted

1. Preheat the oven to 350°F (175°C); line the bottom of a 9x13-inch baking dish with aluminum foil and spray with non-stick cooking spray.
2. Press 1 can of crescent roll dough into the bottom of the prepared baking dish, stretching to the edges; bake in the pre-heated oven for about 10 minutes and then allow it to cool completely.
3. Mix the zest of 1 1/2 lemons and the juice from 2 lemons together in a bowl.
4. Beat the cream cheese and 1/2 cup of sugar into the lemon zest mixture using an electric mixer until smooth and creamy; spread the cream cheese mixture over the pre-cooked bottom crescent roll layer.
5. Unroll the second can of crescent roll dough and layer it over the cream cheese mixture, gently stretching the dough to the edges; brush the melted butter over the crescent roll dough layer.
6. Mix the remaining lemon zest and 3 tablespoons of sugar together in a bowl; sprinkle over the buttered top crescent roll dough layer.
7. Bake in the preheated oven until the top is golden brown, about 30 minutes; remove from the oven and allow to cool for about 20 minutes.
8. Cut the dessert into squares then refrigerate until chilled, at least 1 hour.