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Ingredients :
2 8-ounce (226 g) packages refrigerated croissant dough (such as Pillsbury Rolls), divided
2 lemons, zested and squeezed
2 8-ounce (226 g) pkg. Cream cheese (Philadelphia style), softened
1/2 cup (112.5 g) white sugar (+ 3 tablespoons / 45 g)
2 tablespoons (30 ml) of melted butter
cooking spray
DIRECTIONS :
Preheat the oven to 350 ° F (175 ° C).
Line bottom of 9×13-inch baking dish with foil or parchment paper and spray with cooking spray.
Press the contents of one of the croissant wrappers into the bottom of the prepared dish, stretching out the edges.
Combine the zest of 1 1/2 lemon and the juice of 2 lemons in a bowl.
Beat cream cheese and 1/2 cup (112.5 g) sugar in lemon zest mixture with electric mixer until smooth and creamy.
Spread the mixture on the layer of croissant dough.
Unroll the second box of croissant dough and lay it on top of the cream cheese mixture, gently stretching the dough around the edges.
Enjoy !
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