Brush melted butter over crescent roll dough layer. My husband and I enjoyed the perfectly lemony taste. Perfect! Your daily values may be higher or lower depending on your calorie needs. I have also made this with Splenda® and low-fat cream cheese and they were just as wonderful. This filling works well with Phyllo dough sheets top and bottom for those of you who don't like the cresent dough. Congrats! The filling was excellent, especially when eaten cold. The filling was excellent, especially when eaten cold. My husband and I enjoyed the perfectly lemony taste. The top crust turns out perfect, absolutely divine. Nothing brings a recipe to life like fresh lemons! As for the crust, I followed the advice to cook it first. The filling was excellent, especially when eaten cold. this link is to an external site that may or may not meet accessibility guidelines. Spread remainder of crumbs in a 9x13 pan and pat down to form a crust. Add comma separated list of ingredients to include in recipe. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter. Pour the melted butter on top of the dough evenly, spreading to coat the dough. Information is not currently available for this nutrient. Combine flour and salt; gradually add to creamed mixture and mix well. Spread the remaining crumb mixture in pan. The use of crescent roll dough was awful though. 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. 2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided, 2 (8 ounce) packages cream cheese, softened. And it was still wonderful. Pour cream cheese mixture evenly over crust. Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Add comma separated list of ingredients to exclude from recipe. You saved Lemon Cream Cheese Bars to your. I will definitely make these again. This filling works well with Phyllo dough sheets top and bottom for those of you who don't like the cresent dough. Cut in butter using 2 knives or a … Glazed and shiny top, nice crisp bottom. Info. Pour this filling over the crust before adding jarred lemon curd. Make sure to keep 2nd crescent roll dough in refrig. This recipe is easy and the taste is divine. Press 1 can crescent roll dough into the bottom of the prepared baking dish If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. On a positive note, the frosting is delicious. I read all the reviews, and decided to do something different with the bottom crust of crescent rolls. Finally mix the remaining 1/4 cup granulated sugar with the remaining 1 teaspoon lemon zest and sprinkle evenly on top of the butter… Why? Very messy to work with. I will tell a trick I use on this, I cook the bottom crust first, let it cool then layer the rest as stated. Percent Daily Values are based on a 2,000 calorie diet. Makes a crispy crust. 171 calories; protein 2.9g 6% DV; carbohydrates 14.6g 5% DV; fat 11.5g 18% DV; cholesterol 23.1mg 8% DV; sodium 209mg 8% DV. Wish I had thought of that before I tried to bake it! 3-Tbsp. I'm only 13 and these came out perfectly, the reason you think it need leavening is because you need to bake it a little while longer than the suggested time. Cut into squares, leaving on foil. Doesn't hold its crispness, gets almost "soggy". Amount is based on available nutrient data. While the cream cheese filling becomes a fluffy solid texture, the lemon curd maintains its loose and jammy consistency in ribbons running throughout the bars. The entire 3 stars were just for the filling. Very messy to work with. Set aside to cool. Use a butter knife to swirl the curd into the cream cheese filling before baking—as the bars bake, the cream cheese puffs dramatically, sets around the swirls of lemon curd, and browns beautifully to make a dramatic pattern of color on the top of the bars. Line a square 9-inch metal baking pan with parchment paper. Bake the crust for 12 to 14 minutes, or until lightly … Bake in the preheated oven until top is golden brown, about 30 minutes. In a stand mixer, beat together cream cheese and powdered sugar until well combined, about 2 minutes. The only change I did was I baked the bottom layer of dough first for 15 minutes, let it cool for 10 minutes then added the cream cheese filling and the top crust. Stir lemon curd to make sure it’s loosened and dollop … The entire 3 stars were just for the filling. These were Terrific!! Last, roll out 2nd crescent roll on waxed paper with your sugar/lemon mix on top of waxed paper. Make Filling: Lower oven temperature to 350°F. The trendy haircuts you’ll be seeing everywhere next year. Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray. I took the bars to school and my friends LOVED them! I'd love to experiment with the filling using a butter or sugar cookie dough or a baked pie crust base, something that will maintain some crispy/firmer base substance.

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