Lemon Cream Cheese Bars Recipe - Allrecipes.com
Lemon Cream Cheese Bars Recipe
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Lemon Cream Cheese Bars
Quick, easy, sweet and tangy! See more

Lemon Cream Cheese Bars

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"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 Edit and Save

Original recipe makes 24 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    2 hrs 5 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 14, 2015

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
Aug 25, 2014

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.

Jun 04, 2014

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!

Nov 26, 2014

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.

Jun 13, 2014

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 ::)

Jun 20, 2014

This was delicious!

Jun 20, 2014

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.

Dec 20, 2014

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're adding to the cream cheese. I put in too much, and the center was a little more runny than I had hoped. I may try this with pastry dough vs crescent rolls sometime, but the crescent rolls were perfectly fine.


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  • Calories
  • 171 kcal
  • 9%
  • Carbohydrates
  • 14.6 g
  • 5%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 209 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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