Real Recipes From Real Home Cooks ®

easy crescent dough lemon bars

(10 ratings)
Blue Ribbon Recipe by
Amber Moon
Southern, AZ

Super simple and a hit. My mom now requires me to make these for her birthday while the kids ask for them all the time. The butter, lemon curd, juice, and sugar can all be tweaked to your liking. Use more butter if you want a richer baked good or less if you want it more bread-like. I have used a half-pound of butter before... very rich! You can also use Nutella, jams, other curds, types of butters, add cream cheese alone or together, etc. as fillings.

Blue Ribbon Recipe

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!

— The Test Kitchen @kitchencrew
(10 ratings)
yield 10 -12
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For easy crescent dough lemon bars

  • 2 can
    refrigerated crescent rolls
  • 1 stick
    butter, softened
  • 1 jar
    lemon curd - or jam of your choice
  • 2
  • 1 c
    powdered sugar

How To Make easy crescent dough lemon bars

  • Pats of butter in a baking dish.
    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.
  • Roll of crescent dough pressed into a pan.
    Unroll dough. Lay in the bottom of pan. Press dough down corner to corner.
  • Lemon curd spread on top.
    Spread lemon curd evenly all over the dough.
  • Butter and lemon juice on top of the crescent dough.
    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.
  • Powdered sugar dusted on top.
    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.
  • Baking lemon bars in the oven.
    Bake in oven for about 30 minutes until toasty brown on edges. Oven times may slightly vary.
  • Close up of a lemon bar.
    Let cool, slice. Goes great with coffee, great for dessert or a breakfast/brunch treat.