ALLRECIPES.COM 106 OCT/NOV 2019
★★★★☆ 149 REVIEWS
2 (8-oz.) pkg. refrigerated
crescent dough sheets
2 lemons, zested (2 tsp.)
and juiced (6 Tbsp.)
2 (8-oz.) pkg. cream
cheese, softened
½ cup plus 3 Tbsp. sugar
2 Tbsp. butter, melted- Preheat oven to 350°F. Line a 9x13-
inch baking pan with parchment paper
or foil, leaving a 1-inch overhang on long
sides, and coat with cooking spray.
4. Bake until golden brown, about
30 minutes. Let cool on a wire
rack 20 minutes. Lift from pan
using parchment paper overhangs
and transfer to a cutting board.
Gently cut into 24 squares while
still on parchment paper. Return to
pan, cover, and chill at least 1 hour.
armagazine.com/lemon-cream-
cheese-bars
PER BAR: 172 CAL; 12G FAT (6G SAT); 3G PRO;
15G CARB (0G FIBER, 8G SUGARS); 216MG SODIUM
“When you make
the dough for
the top, roll it out
with a rolling pin
on top of wax
paper or foil.
It makes it easy
to transfer.”- KATHY F
S AV E D
37, 318
TIMES
LEMON-CREAM CHEESE BARS
HANDS-ON 15 MIN TOTAL 2 HR, 5 MIN MAKES 24 SUBMITTED BY PAMELA SOUZA LEBLANC
- Unroll and press 1 dough sheet
into prepared baking pan, gently
stretching to edges. Add 1½ tsp. lemon
zest and the juice to a bowl. Beat in
cream cheese and ½ cup sugar with
an electric mixer until creamy. Spread
over dough sheet in pan. - Unroll second dough sheet on a work
surface; gently stretch to 9x13 inches.
Fold into quarters, transfer to pan,
and unfold to cover to edges. Brush
with melted butter. In a small bowl, stir
together remaining ½ tsp. zest and
3 Tbsp. sugar; sprinkle over top crust.
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