To make the cream cheese filling, beat softened creamed cheese and powdered sugar with eggs, vanilla, and a bit flour to make an ethereal spreadable combination. Pour this filling over the crust earlier than including jarred lemon curd. Use a butter knife to swirl the curd into the cream cheese filling earlier than baking—as the bars bake, the cream cheese puffs dramatically, sets across the swirls of lemon curd, and browns superbly to make a dramatic pattern of shade on the top of the bars. While the cream cheese filling turns into a fluffy stable texture, the lemon curd continues its free and jammy consistency in ribbons running at some stage in the bars.

 

Lemon Cream Cheese-Bars

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

     

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