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Lemon Cream Cheese Bars

Lemon Cream Cheese Bars

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PAM29922

Nothing brings a recipe to life like fresh lemons! For a change of pace from the standard Southern-style lemon bars, you need to look no further! This recipe is easy and the taste is divine. I have also made this with Splenda® and low-fat cream cheese and they were just as wonderful.

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Nutrition

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  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
  2. Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
  3. Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
  4. Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
  5. Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.
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Reviews

lutzflcat
45
6/4/2014

Made half a recipe, used an 8x8 baking dish, and cut into 12 squares. I used reduced fat cream cheese and Splenda (cutting back on the amount in the recipe) with good results. This is a really quick and tasty dessert!

Patty Cakes
20
6/13/2014

These were Terrific!! A lady @ school gave me some Mayer lemons, I wanted to show case such a great piece of fruit, these bars accomplished that goal n then some! I took the bars to school and my friends LOVED them! Thank You Pam These are an EXCELLENT dessert for any occasion ::)

Alaskafoodie
10
11/26/2014

This filling works well with Phyllo dough sheets top and bottom for those of you who don't like the cresent dough. Put about 6 sheets on bottom and the same on top. Makes a crispy crust. Another use is if you make pizzelle you can roll them around a cannoli mold when they come out of the iron, before they cool, and fill them with this to make trabochki. The filling is yummy.