Lemon Cream Cheese Bars

Lemon Cream Cheese Bars

Pamela Souza LeBlanc

"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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Ingredients

2 h 5 m servings 171 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
  2. Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
  3. 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.
  4. 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.
  5. 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.

Reviews

Read all reviews 98
  1. 116 Ratings

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Most helpful positive review

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.

Most helpful critical review

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 ho...

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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 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...

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...

I made these today and they turned out delicious. The only change I did was I baked the bottom layer of dough first for 15 minutes, let it cool for 10 minutes then added the cream cheese filling...

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 ho...

It was lovely! I read all the reviews, and decided to do something different with the bottom crust of crescent rolls. I placed Parchment paper (Dollar Tree carries it) sprayed it lightly, pla...

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 m...

I made this dessert for Thanksgiving and it was great. If you like a lemony dessert this is pretty easy and can be made ahead of time. My only suggestion is to watch how much lemon juice you'r...

I'm not going to lie, this never made it to the refrigerator. And it was still wonderful. After reading the reviews, I knew some thought it was too tart, and a few had problems with the bottom c...

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