Prepping the Baking Dish

1. Preheat your oven to 350°F (175°C).
2. Line the bottom of a 9×13-inch baking dish with aluminum foil and spray with cooking spray.

Creating the Bottom Layer

1. Press 1 can of crescent roll dough into the bottom of the prepared baking dish, stretching it to cover the edges evenly.

Making the Cream Cheese Filling

1. In a small bowl, mix the zest of 1½ lemons with the juice of 2 lemons.
2. In a larger bowl, beat softened cream cheese and ½ cup sugar into the lemon mixture using an electric mixer until smooth and creamy.
3. Spread this cream cheese mixture over the crescent roll dough layer evenly.

Adding the Top Layer

1. Unroll the second can of crescent roll dough and carefully layer it over the cream cheese filling, gently stretching it to the edges.

Final Touches

1. Brush the melted butter over the top layer of crescent roll dough.
2. Mix the remaining lemon zest with 3 tablespoons of sugar and sprinkle this mixture evenly over the buttered dough.

Baking and Cooling

1. Bake in the preheated oven for about 30 minutes, or until the top is golden brown.
2. Let it cool for 20 minutes.
3. Use the foil to lift the dessert out of the baking dish and place it on a cutting board. Cut into squares, then transfer back to the baking dish.
4. Refrigerate for at least 1 hour before serving.