Lemon Cream Cheese Squares

Preheat your oven to a medium-high temperature of 350 degrees Fahrenheit (175 degrees Celsius). Cover the base of a standard-sized rectangular baking dish with a sheet of aluminum foil and spray with cooking spray for non-stick properties.

Unroll the entire package of crescent roll dough and gently press it into the prepared baking dish, making sure to cover the entire surface and stretch it outwards to the edges.

Mix together freshly squeezed lemon juice and 3/4 of the grated lemon zest in a large mixing bowl. Combine softened cream cheese with 1/2 cup granulated sugar and blend into the juice-zest mixture using an electric mixer until you achieve a smooth, creamy consistency; spread this mixture evenly over the dough in the baking dish.

Unroll any remaining crescent roll dough and carefully place it over the cream cheese mixture in the baking dish, stretching it outwards to cover the entire surface. Brush melted butter generously over the top layer.

Mix together 3 tablespoons of granulated sugar and the remaining grated lemon zest in a small mixing bowl; sprinkle this mixture evenly over the melted butter.

Bake your dessert in the preheated oven until the top layer is golden brown, taking approximately 30 minutes. Allow it to cool for around 20 minutes before serving.

Remove your dessert from the baking dish using the aluminum foil; transfer it to a cutting board. Leave any leftover pieces still wrapped in foil and return the dessert to the baking dish. Refrigerate your dessert until it is chilled, at least 1 hour.