These Lemon Cream Cheese Bars are a heavenly combination of flaky crescent dough, tangy lemon, and rich cream cheese. The zesty lemon adds a refreshing burst of flavor, perfectly balancing the sweetness of the sugar and the richness of the cream cheese.
Perfect for any gathering or a sweet treat at home, these bars are not only delicious but also visually appealing. The golden brown top, sprinkled with lemon zest and sugar, makes them irresistible. They’re easy to make and even easier to love, making them a favorite for both novice and experienced bakers.
Table of contents
Lemon Cream Cheese Bars Recipe
Ingredients
- 2 (8 oz.) packages refrigerated crescent roll dough
- Juice and zest from 2 lemons
- 2 (8 oz.) packages cream cheese, softened
- ½ cup sugar
- 3 tablespoons unsalted butter, melted and slightly cooled
- ¼ cup sugar (for topping)
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Directions
- Begin by preheating your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by lining the bottom with aluminum foil. Ensure the foil extends over the sides for easy removal. Spray the foil with cooking spray to prevent sticking.
- Carefully unroll one package of the crescent roll dough. Place it in the bottom of your prepared baking dish. Stretch and press the dough to cover the bottom of the dish completely, sealing any perforations.
- In a medium mixing bowl, combine the softened cream cheese, ½ cup of sugar, the juice from both lemons, and about three-quarters of the lemon zest. Using an electric mixer or a whisk, beat these ingredients together until the mixture is smooth and creamy, with no lumps of cream cheese remaining.
- Gently spread this cream cheese mixture over the layer of crescent roll dough in your baking dish. Aim for an even layer, taking care not to disturb the dough underneath.
- Now, take the second package of crescent roll dough and unroll it. Carefully lay this sheet of dough over the top of the cream cheese layer, stretching it as needed to fit. Try to cover the cream cheese layer completely.
- Using a pastry brush, lightly brush the melted butter over the top layer of crescent roll dough. This will give your bars a lovely golden finish.
- In a small bowl, mix together the remaining lemon zest and ¼ cup of sugar. Sprinkle this zesty sugar mixture evenly over the buttered dough.
- Place the baking dish in your preheated oven. Bake for about 25-30 minutes, or until the top is a beautiful golden brown color and the filling is set.
- Once baked, remove the dish from the oven and allow it to cool for about 20 minutes. After cooling, use the overhanging foil to lift the entire dessert out of the dish and onto a cutting board. Cut the dessert into bars while it is still on the foil for easier handling.
- Finally, transfer the cut bars (still on the foil) back to the baking dish. Refrigerate them for at least 1 hour to chill thoroughly before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes + chilling
Kcal: 330 kcal per bar | Servings: 12 bars
Lemon Cream Cheese Bars FAQS
Cream cheese is a versatile ingredient in dessert making. Some popular desserts made with cream cheese include:
Cheesecake (classic, flavored, or no-bake varieties)
Cream Cheese Frosting (for cakes and cupcakes)
Cream Cheese Brownies
Red Velvet Cake (with cream cheese frosting)
Cream Cheese Mints
Cream Cheese Pound Cake
Tiramisu (using cream cheese as a substitute for mascarpone)
Cream Cheese Fruit Dip
Stuffed French Toast
Cream Cheese Danish
Lemon bars can turn out runny for several reasons:
Underbaking: The filling needs enough time to set. If the bars are underbaked, the filling won’t solidify properly.
Ratio of Liquid to Eggs: If there’s too much lemon juice relative to the number of eggs, the filling won’t set. Eggs are crucial for thickening.
Cooling Time: Lemon bars need to cool completely and then chill in the refrigerator to set properly. Cutting into them too soon can result in a runny filling.
Cornstarch: Not using a thickening agent like cornstarch or flour in the filling can also lead to a runnier texture.
Lemon bars typically consist of two layers:
Crust: Usually a shortbread crust made from flour, sugar, and butter.
Filling: A lemony filling made from eggs, sugar, lemon juice, lemon zest, and often a thickening agent like flour or cornstarch. Some recipes also include cream or milk for a creamier texture.
on bars cool to room temperature.
Refrigerate: Cover the lemon bars with plastic wrap or aluminum foil. It’s best to keep them in the baking dish if possible.
Refrigerate Overnight: Place them in the refrigerator. This not only keeps them fresh but also helps them set further, making them easier to cut and serve.
Optional Dusting: If you prefer, you can dust them with powdered sugar before serving, as the sugar can dissolve into the bars if done before refrigeration.
Lemon Cream Cheese Bars
Savor the tangy and creamy delight of our Lemon Cream Cheese Bars. A perfect blend of zesty lemon and rich cream cheese! ????????
- Total Time: 45 minutes
- Yield: 12 bars 1x
Ingredients
- 2 (8 oz.) packages refrigerated crescent roll dough
- Juice and zest from 2 lemons
- 2 (8 oz.) packages cream cheese, softened
- ½ cup sugar
- 3 tablespoons unsalted butter, melted and slightly cooled
- ¼ cup sugar (for topping)
Instructions
- Begin by preheating your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by lining the bottom with aluminum foil. Ensure the foil extends over the sides for easy removal. Spray the foil with cooking spray to prevent sticking.
- Carefully unroll one package of the crescent roll dough. Place it in the bottom of your prepared baking dish. Stretch and press the dough to cover the bottom of the dish completely, sealing any perforations.
- In a medium mixing bowl, combine the softened cream cheese, ½ cup of sugar, the juice from both lemons, and about three-quarters of the lemon zest. Using an electric mixer or a whisk, beat these ingredients together until the mixture is smooth and creamy, with no lumps of cream cheese remaining.
- Gently spread this cream cheese mixture over the layer of crescent roll dough in your baking dish. Aim for an even layer, taking care not to disturb the dough underneath.
- Now, take the second package of crescent roll dough and unroll it. Carefully lay this sheet of dough over the top of the cream cheese layer, stretching it as needed to fit. Try to cover the cream cheese layer completely.
- Using a pastry brush, lightly brush the melted butter over the top layer of crescent roll dough. This will give your bars a lovely golden finish.
- In a small bowl, mix together the remaining lemon zest and ¼ cup of sugar. Sprinkle this zesty sugar mixture evenly over the buttered dough.
- Place the baking dish in your preheated oven. Bake for about 25-30 minutes, or until the top is a beautiful golden brown color and the filling is set.
- Once baked, remove the dish from the oven and allow it to cool for about 20 minutes. After cooling, use the overhanging foil to lift the entire dessert out of the dish and onto a cutting board. Cut the dessert into bars while it is still on the foil for easier handling.
- Finally, transfer the cut bars (still on the foil) back to the baking dish. Refrigerate them for at least 1 hour to chill thoroughly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Keywords: Lemon cream cheese bars, lemon bars, easy lemon cream cheese bars