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Lemon Cream Cheese Bars


Lemon Cream Cheese Bars


“Nothing brings a recipe to life like fresh lemons!” If you’re looking for a change from the usual Southern-style

lemon bars, look no further! This recipe is simple and the taste is divine. I also made it with Splenda(R) and low-

fat cream cheese and it was just as wonderful.”


• Cooking Spray


• 2 (8 ounce) packages refrigerated muffin batter (e.g. Pillsbury(R) Recipe Creations(R )), divided

• 2 lemons, zested and squeezed, divided

• 2 (8 ounce) packages cream cheese, softened

• 1/2 cup white sugar

• 2 tablespoons melted butter


• 3 tablespoons white sugar


Den Preheat oven to 175°C (350°F).Line the bottom of a 9-by-13-inch baking dish with aluminum foil and spray

with cooking spray.

Press 1 can of dough into a crescent shape in the bottom of the prepared baking dish, stretching it to the edge.

Mix the zest of 1 1/2 lemons and the juice of 2 lemons in a bowl. Beat cream cheese and 1/2 cup sugar with


lemon zest mixture with an electric mixer until smooth and creamy; Spread it over the crescent dough layer.

Roll out the second tin of muffin dough into a crescent shape, place it on top of the cream cheese mixture and

gently stretch the dough to the edge.Spread the melted butter over the crescent-shaped muffin dough layer. Mix

remaining lemon zest and 3 tablespoons sugar in a bowl; Sprinkle butter on top.

Bake in the preheated oven until the top is golden brown, about 30 minutes. Let cool for about 20 minutes. Use


aluminum foil to lift the dessert out of the baking dish. Transfer to a cutting board.Cut into squares and leave on

aluminum foil. Return the dessert to the baking dish and refrigerate until cold, at least 1 hour.

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