Easy Crescent Dough Lemon Bars Recipes

Steps:

• 1. Preheat oven to 350. Butter bottom of 13x9 baking pan. Use 1/2 of the stick to put small pats of butter all over the bottom of the pan.
• 2. Unroll dough. Lay in the bottom of pan. Press dough down corner to corner.
• 3. Spread lemon curd evenly all over the dough.
• 4. Lay out the second can of dough on top of the curd. Perforated dough edges do not need to be sealed. Then add the rest of the butter in small pats to top of this layer of dough. Squeeze the juice of 1 to 2 lemons; depending on amount of juice and size of each one all over the top layer of dough. This will create little pools of lemon juice.
• 5. Dust powdered sugar heavily all over the top, paying close attention to the pools of lemon juice. Keep adding the sugar until the lemon juice does not easily absorb any more sugar. You may only need 1/4 cup of sugar to do this or more.
• 6. Bake in oven for about 30 minutes until toasty brown on edges. Oven times may slightly vary.
• 7. Let cool, slice. Goes great with coffee, great for dessert or a breakfast/brunch treat.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9x13-inch dish with aluminum foil and spray with cooking spray.
• Mix 3 tablespoons sugar with 1/4 of the lemon zest; set aside.
• Unroll one piece of crescent dough and press in the bottom of the prepared dish, stretching dough to the edges.
• Mix lemon juice and remaining lemon zest in a large bowl. Add cream cheese and 1/2 cup white sugar; beat with an electric mixer until smooth and creamy. Spread over the crescent dough in the pan.
• Unroll the second piece of crescent dough and layer over the cream cheese mixture, gently stretching dough to the edges. Brush melted butter on top and sprinkle with reserved sugar-lemon zest mixture.
• Bake in the preheated oven until top is golden brown, about 30 minutes.
• Remove from the oven and cool on a wire rack for 20 minutes. Lift lemon bars from the baking dish using the foil; transfer to a cutting board. Cut into 24 squares, leaving bars on the foil. Lift the foil and transfer the bars back into the baking dish. Refrigerate until chilled, at least 1 hour.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
• Unroll both pieces of crescent dough. Lay one piece on the bottom of the prepared pan. Set second piece aside.
• Combine cream cheese and 1/2 cup white sugar in a bowl; beat with an electric mixer until smooth. Mix in lemon pie filling, lemon zest and juice, and vanilla extract. Pour over crescent dough in the baking pan and cover with the second piece of dough. Pour melted butter over top and sprinkle with remaining white sugar.
• Bake in the preheated oven until golden brown, about 25 minutes.
• Remove from the oven and place on a wire rack until completely cool, about 30 minutes. Chill in the refrigerator for at least 3 hours, or overnight.
• Dust with confectioners' sugar and cut into 24 bars.