Start by preheating your oven to 350 degrees F and line a 9x13 baking dish with a nonstick barrier like parchment paper, aluminum foil, or cooking spray.

Unroll 1 can of crescent roll dough and press along the bottom of the baking dish so it’s even all the way across and touches all of the edges of the pan.

In a mixing bowl combine 1 ½ lemon worth of zest and the juice of 2 lemons. Add the cream cheese and ½ cup of sugar to the bowl and beat with an electric mixer until fluffy and smooth. Spread evenly over the crescent dough.

Mix the remaining zest and 3 tablespoons of sugar. Layer the second can of crescent dough in the same fashion as the first on top of the cream cheese mixture. Brush melted butter over this layer and top with sugar and zest mixture.

Bake for around 30 minutes until the top is brown, golden, and crispy. Remove from oven and cool for at least 20 minutes. Cut into even squares and then move the bars to the fridge to continue to chill and set, for at least 1 hour.