From bake sales to barbecues and holiday dinners, our lemon cream cheese bars are always a winner! They’re easy to make and we love desserts that they are a little sweet with a touch of sour.
The trick to achieve perfect results every time is to bake the bottom of the crust before adding the filling. This will prevent the base from becoming too ‘doughy’ in texture. The finished product will yield a lemony, creamy filling almost like a cream puff.
You can serve our lemon cream cheese bars at room temperature but they taste great chilled also. The only trouble is trying not to eat the whole pan!
Lemon Cream Cheese Bars
- 2 tubes crescent rolls
- 2 8 oz packages cream cheese, room temperature
- 2/3 cup sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1/4 tsp kosher salt
- 1 Tbsp lemon zest, finely grated
- 2 Tbsp powdered sugar
- Preheat the oven to 350 degrees and lightly coat a 9" x 13" baking dish with non-stick spray. Unroll one package of crescent rolls and line the bottom of the dish. Press the seams together and bake 15 minutes until lightly golden brown.
- Place the cream cheese and sugar in a large bowl or the bowl of an electric mixer fitted with a paddle attachment. Beat until no lumps remain, scraping down the sides of the bowl as often as necessary. Add eggs, vanilla, salt and lemon zest and mix until just combined.
- Remove bottom crust from oven and spread filling over in an even layer. Unroll the remaining crescent roll dough and lay it gently over the filling and press seams together.
- Bake 30 minutes or until evenly golden brown on top and filling is set. Remove from oven and allow to cool completely. Sprinkle top with powdered sugar, cut and serve.
Store-bought crescent rolls make this recipe a breeze!