Lemon Cream Cheese Squares

Ingredients

1 (8 oz.) pkg. refrigerated crescent dough
1 large lemon, zested and juiced, divided
1 (8 oz.) pkg. reduced fat or regular cream cheese, softened
1/3 cup white sugar
1 Tbs. butter or margarine, melted
1 1/2 Tbs. white sugar

Ingredients

1 (8 oz.) pkg. refrigerated crescent dough
1 large lemon, zested and juiced, divided
1 (8 oz.) pkg. reduced fat or regular cream cheese, softened
1/3 cup white sugar
1 Tbs. butter or margarine, melted
1 1/2 Tbs. white sugar

Preheat oven to 350℉ (180℃). Line the bottom of an 8 x 8 baking pan with foil and spray the foil with cooking spray.

Press one-half of the can of refrigerated dough into the bottom of the prepared baking pan, stretching dough to the edges and pinching together seams.

Mix ¾ of the lemon zest with the juice from the lemon in a bowl; set aside.

Beat the cream cheese, ⅓ cup sugar and the reserved lemon zest/juice mixture with electric beater until smooth and creamy. Spread over the layer of dough in pan.

Place the other half of the dough over this filling, gently stretching it to the edges of the pan.

Brush the melted butter or margarine over the top. Mix together the remaining lemon zest with 1½ Tbs. sugar in a small bowl. Sprinkle evenly over the buttered dough.

Bake until top is nicely golden, about 35 to 40 minutes. Remove from oven and allow to cool on rack for about 20 minutes.

Lift the dessert from the pan using the foil; transfer to a cutting board. Cut into 16 squares, leaving in the foil. Return to baking pan and refrigerate until well chilled, at least 1 hour.