2 (8 ounce) chilled crescent roll pastry packs (e.g. Pillsbury (R) Recipe Creations (R)) divided
2 lemons, grated and juice, divided
2 (8 ounces) cream cheese packets, diluted
1/2 cup white sugar,
2 tablespoons of melted butter,
3 tablespoons of white sugar
Preheat the oven to 350 ° F (175 ° C). The bottom of a 9 “by 13” baking dish is lined with aluminum foil and sprayed with cooking spray.
You can press 1 crescent paste on the bottom of the prepared baking dish, and stretch to the edges.
Mix the humans 1 lemon and 2 lemon juice together in a bowl. Beat the cheese with 1/2 cup sugar in the lemon peel mixture, using the electric mixer until smooth and creamy. Spread over crescent layer dough layer. Bake in a preheated oven until golden brown, about 30 minutes. Let it cool for 20 minutes. Raise sweets from a baking dish with chips. Transfer to a cutting board. Cut into boxes, leave on chips. Sweets are returned to the baking dish and placed in the refrigerator until they have cooled for at least an hour.
Open the second tray of crescent paste and toppings over the cream cheese mixture, and the dough extends gently to the edges. Spread melted butter over the crescent layer. Mix the remaining lemon peel and 3 tablespoons of sugar together in a bowl, sprinkle over the butter.