INGREDIENTS
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2 packages of refrigerated crescent roll dough (8 oz each)
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3 lemons, juiced
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4 lemons, zested, divided (3 for the cream cheese mixture and 1 for the topping)
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1 tsp lemon extract
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2 packages of Philadelphia cream cheese (8 oz each)
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1/2 cup Domino granulated sugar
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2 tablespoons Kerrygold butter, melted
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4 tablespoons Domino granulated sugar