Nothing beats life like a fresh lemon! For a change of pace from typical Southern lemon bars, look no further! This recipe is simply & taste is divine. I also made this using Splenda® and low fat cream cheese and they were absolutely fantastic.
- Ingredients :
°2 packages (227 grams) refrigerated croissant bread dough (such as Pillsbury® Recipe Creations®), divided
°2 lemons, grated and squeezed, divided
°2 packages (227 grams) soft cream cheese
°3 tablespoons of white sugar
°2 tablespoons of melted butter
°3 tablespoons of white sugar
*Preparation:
Preheat the oven to 170 °C (175 °C). Cover the bottom of a baking dish with a centimeter of aluminum foil and spray it with cooking spray.
Press 1 to let the dough grow into the bottom of the prepared dish, extending it around the edges.
In a bowl, mix the peel of 1.5 lemons and the juice of 2 lemons. Beat cream cheese and 1/4 liter sugar in lemon peel mixture with an electric mixer until smooth and creamy. Spread over the dough layer on the croissant.
Open the second box of croissant bread and place it over the cream cheese mixture, gently stretching the dough around the edges. Spread the melted butter over the croissant dough layer. Sprinkle with butter.
Bake in a preheated oven until golden for about 30 minutes, let cool for about 20 minutes, remove the dessert from the baking dish with tin foil; Transfer to a cutting board, cut into squares, place on parchment paper, return the dessert to a baking dish and refrigerate for at least an hour.
Enjoy!
