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Crescent Dough Lemon Bars


oven 350*

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  • 2 cans crescent rolls
  • 1 stick butter softened
  • 1 jar Lemon Curd
  • 2 lemons
  • 1 cup powdered sugar



Step 1

butter bottom of 13 by 9 baking pan
cut 1/2 of the stick of butter to put small pats all over bottom of pan
unroll dough lay in bottom of pan press dough down corner to corner
spread lemon curd evenly all over dough lay out second can of dough on tip of curd
perforated dough edge do not need to be sealed
then add rest of butter in small pats on 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 created little pools of lemon juice
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
bake in over for about 30 minutes until toasty brown on edges
oven times may slightly vary
let cool

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