°2 packages (8 ounces) refrigerated crescent dough (such as Pillsbury(R) Recipe Creations(R)), divided
°2 packages (8 ounces) soft cream cheese
°1/2 cup white sugar
°2 tablespoons melted butter
°3 tablespoons white sugar
Heat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line the bottom of a 9″ by 13″ baking dish with aluminum foil and spray with cooking spray.
Press #1 to roll dough into bottom of prepared baking dish, extending to edges.
Mix the peels of 1 1/2 lemons and the juice of two lemons together in a bowl. Beat cream cheese and 12 cups sugar in lemon peel mixture using an electric mixer until mixture is smooth and creamy. Spread on a layer of crescent dough.
See also the easy Texas turtle cake
Invert the second box of crescent roll dough and place on top of the cream cheese mixture, gently stretching the dough to the edges. Spread the melted butter over the crescent dough layer. Mix the remaining lemon peel and 3 tablespoons of sugar together in a bowl. Sprinkle with butter.
Bake in the preheated oven until golden brown, about 30 minutes. Let it cool for 20 minutes. Lift candy from baking dish using tin foil; Transfer to the cutting board. Cut into squares, and leave them on tin foil. Return the dessert to the baking dish and place it in the refrigerator for at least an hour to cool.