Easy Crescent Dough Lemon Bars
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- 2 can(s)
- refrigerated crescent rolls
- 1 stick
- butter, softened
- 1 jar(s)
- lemon curd - or jam of your choice
- 1 c
- powdered sugar
1Preheat oven to 350, butter bottom of 13x9 baking pan then use 1/2 of the stick to put small pats of butter all over bottom of pan. Unroll dough, lay in bottom of pan press dough down corner to corner.
2Spread lemon curd evenly all over dough, lay out second can of dough on top of curd, perforated dough edges do not need to be sealed. Then add rest of butter in small pats to top of this layer of dough
3Squeeze the juice of 1 to 2 lemons; depending on amount of juice & size of each one all over the top layer of dough. This will create little pools of lemon juice
4Dust 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.
5Bake in over for about 30 minutes, until toasty brown on edges. Oven times may slightly vary.
6Let cool, slice. Goes great with coffee, great for dessert or a breakfast/brunch treat.