Recipe by PAM29922
"Nothing brings a recipe to life like fresh lemons! For a change of pace from the standard Southern-style lemon bars, you need to look no further! This recipe is easy and the taste is divine. I have also made this with Splenda® and low-fat cream cheese and they were just as wonderful."
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2 (8 ounce) packages
refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided
lemons, zested and juiced, divided
2 (8 ounce) packages
cream cheese, softened
Made half a recipe, used an 8x8 baking dish, and cut into 12 squares. I used reduced fat cream cheese and Splenda (cutting back on the amount in the recipe) with good results. This is a really quick and tasty dessert!
The filling was excellent, especially when eaten cold. My husband and I enjoyed the perfectly lemony taste. The use of crescent roll dough was awful though. Very messy to work with. Doesn't hold its crispness, gets almost "soggy". I'd love to experiment with the filling using a butter or sugar cookie dough or a baked pie crust base, something that will maintain some crispy/firmer base substance. Also I like to freeze my baked goods and know from previous (non-dessert) recipes that crescent rolls do not do well after freezing. Any suggestions from out there would be very welcome as well.
The entire 3 stars were just for the filling.
This filling works well with Phyllo dough sheets top and bottom for those of you who don't like the cresent dough. Put about 6 sheets on bottom and the same on top. Makes a crispy crust.
Another use is if you make pizzelle you can roll them around a cannoli mold when they come out of the iron, before they cool, and fill them with this to make trabochki.
The filling is yummy.
These were Terrific!! A lady @ school gave me some Mayer lemons, I wanted to show case such a great piece of fruit, these bars accomplished that goal n then some! I took the bars to school and my friends LOVED them! Thank You Pam These are an EXCELLENT dessert for any occasion ::)
I will tell a trick I use on this, I cook the bottom crust first, let it cool then layer the rest as stated. It keeps the bottom from being doughy.
This was delicious!
I made this dessert lastnight and I loved it. My husband likes and my co worker loves it as well. I love lemon desserts!!!! I also like how light this dessert is. Plan on using this recipe again and again.
One word describes this recipe -- Excellent.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Cream Cheese Bars
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 104
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