Lemon Cream Cheese Bars
I love all things lemon. It’s such a rich + refreshing taste and makes me feel happy!
I’ve never adulted enough to make real-deal lemon bars…they’re coming, I think…I just need to be brave, but these Lemon Cream Cheese Bars are equally delicious and so simple to make!
I took the lemon bars to the next level and made them a little bit healthier by adding a couple drops of lemon essential oil to the filling. It made the lemon flavor even more amazing and I felt like I was doing something good for myself by eating the bars…HA!
What You’ll Need:
2, 8oz packages refrigerated crescent rolls (I used reduced-fat)
2, 8oz packages cream cheese, room temperature (I used 1/3 less-fat)
2 lemons (zest + juice)
½ cup sugar
2 Tbsp. butter, melted
3 Tbsp. sugar
Directions:
Preheat oven to 350 degrees F., line 9”x13” pan with parchment paper, and coat pan with cooking spray.
Line the bottom of the pan with 1 package of crescent rolls, pressing them together at the seams and out to touch the edges of the pan.
Using a hand or stand mixer, whip the softened cream cheese, ½ cup sugar, lemon zest + juice, and lemon essential oil together until smooth.
Spread filling over the bottom layer of crescent rolls.
Lay the second package of crescent rolls over the top of the lemon filling.
Using a pastry brush, coat the top layer of crescent rolls with melted butter and sprinkle 3 Tbsp. sugar over the top.
Bake at 350 degrees F. until top is lightly browned, approximately 30 minutes. Let cool for 20 minutes. Lift parchment paper out of the pan, cut into squares, return to the pan and refrigerate until ready to serve.
If you’re interested in learning more about essential oils, send me a message, or click HERE!
- 2, 8oz packages refrigerated crescent rolls (I used reduced-fat)
- 2, 8oz packages cream cheese, room temperature (I used 1/3 less-fat)
- 2 lemons (zest + juice)
- ½ cup sugar
- 2 Tbsp. butter, melted
- 3 Tbsp. sugar
Original recipe found HERE.