EASY CRESCENT DOUGH LEMON BARS
This is a really lemony treat you can enjoy for breakfast, afternoon tea, or as a midnight snack. It's super easy to whip up! You probably have the ingredients in your pantry and fridge. We loved the creamy lemon curd filling. And, the crunchy sugar topping is perfect!
Provided by Amber Moon
Categories Fruit Desserts
Time 45m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350. Butter bottom of 13x9 baking pan. Use 1/2 of the stick to put small pats of butter all over the bottom of the pan.
- 2. Unroll dough. Lay in the bottom of pan. Press dough down corner to corner.
- 3. Spread lemon curd evenly all over the dough.
- 4. Lay out the second can of dough on top of the curd. Perforated dough edges do not need to be sealed. Then add the rest of the butter in small pats to top of this layer of dough. Squeeze the juice of 1 to 2 lemons; depending on amount of juice and size of each one all over the top layer of dough. This will create little pools of lemon juice.
- 5. Dust powdered sugar heavily all over the top, paying close attention to the pools of lemon juice. Keep adding the sugar until the lemon juice does not easily absorb any more sugar. You may only need 1/4 cup of sugar to do this or more.
- 6. Bake in oven for about 30 minutes until toasty brown on edges. Oven times may slightly vary.
- 7. Let cool, slice. Goes great with coffee, great for dessert or a breakfast/brunch treat.
LEMON CREAM CHEESE BARS
Nothing brings a recipe to life like fresh lemons! For a change of pace from the standard Southern-style lemon bars, you need to look no further! This recipe is easy and the taste is divine. I have also made this with Splenda® and low-fat cream cheese and they were just as wonderful.
Provided by Pamela Souza LeBlanc
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h5m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
- Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
- Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
- Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
- Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.
Nutrition Facts : Calories 171.1 calories, Carbohydrate 14.6 g, Cholesterol 23.1 mg, Fat 11.5 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 5.7 g, Sodium 209 mg, Sugar 7.1 g
EASY CRESCENT ROLLS
I learned to cook and bake under my mother's fantastic guidance. She always treated the family to home-baked bread and I've learned to do the same.
Provided by Taste of Home
Time 30m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, dissolve yeast in warm water. In a small bowl, beat eggs until a light lemon color. Add to yeast mixture; set aside. , In a large bowl, combine 1 cup flour, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in yeast mixture. Stir in enough remaining flour until dough leaves the side of the bowl and is soft (dough will be sticky). Do not knead. Cover and refrigerate overnight. , Punch dough down. Turn onto a well-floured surface; divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from wide end and place with pointed end down 2 in. apart on greased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 375° for 10-12 minutes or until light golden brown. Remove from pans to wire racks.
Nutrition Facts : Calories 93 calories, Fat 3g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 71mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.
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LEMON-CREAM CHEESE CRESCENT DANISH RECIPE
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5/5 (47)Category BreakfastServings 8Total Time 40 mins
- Heat oven to 375°F. Remove dough from can; do not unroll. Using serrated knife, cut dough into 8 slices. Place 2 inches apart on cookie sheet. Press each slice into 3-inch round, leaving ridge around outer edge.
- In small bowl, mix cream cheese spread and 3 tablespoons powdered sugar. Spoon about 2 teaspoons cream cheese mixture on center of each dough round; spread slightly. Top each with 1 teaspoon lemon curd.
- Bake 12 to 14 minutes or until golden brown. Cool 5 minutes on cookie sheet; remove to serving plate.
- In small bowl, mix 1/2 cup powdered sugar with enough milk for desired drizzling consistency. Drizzle glaze over Danish. Serve warm.
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- In a medium mixing bowl, combine cream cheese, granulated sugar, lemon extract, and lemon zest.
- Unroll crescent roll dough into triangles; spoon cream cheese filling onto wider end of each triangle.
- Gently roll the dough, starting with the wider end and tucking the corners, into crescent shapes.
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4/5 (23)Total Time 50 minsCategory DessertCalories 260 per serving
- In medium bowl, mix cream cheese, granulated sugar and 4 teaspoons lemon peel with electric mixer on medium speed until well mixed and no lumps remain.
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- Roll up each rectangle, starting with shortest side, and pinch seam to seal. Place on cookie sheet, seam side down; brush with melted butter. Bake 11 to 14 minutes or until golden brown. Cool 10 minutes on cookie sheet.
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