Preheat oven to 350 degrees F (175 degrees C).

Line a 9×13-inch baking dish with foil, leaving some overhang on the sides for easy removal. Lightly coat with cooking spray.

Unroll one tube of crescent roll dough and press it evenly into the bottom of the prepared baking dish, pinching seams together.

In a medium mixing bowl, beat together softened cream cheese, 1/2 cup sugar, lemon juice, and most of the lemon zest until smooth.

Spread the filling evenly over the bottom layer of dough.

Unroll the second tube of crescent dough and place it over the filling, pinching seams closed.

Brush melted butter over the top layer.

Mix the remaining lemon zest with 1/4 cup sugar and sprinkle over the buttered dough.

Bake for 25 to 30 minutes until golden brown.

Allow to cool for 20 minutes, then lift out of the pan and refrigerate for at least 1 hour before slicing into bars.

Cut into neat bars with a sharp knife chilled from the fridge—this keeps the filling clean and the layers distinct.

Serve slightly cool so the cream cheese holds its shape but the flavors are vivid; a thin dusting of powdered sugar or a few extra lemon curls across the top makes each piece feel intentional.

Enjoy with a small spoon of lightly whipped cream or a bright herbal tea.