👩🍳 Instructions:
1. Prep the Base:
- Preheat oven to 350°F (175°C).
- Unroll the crescent dough and press it into a 9×13-inch baking pan, forming an even layer.
- Bake for 10–12 minutes, until lightly golden.
2. Make the Lemon Layer:
- In a bowl, whisk together sweetened condensed milk and lemon juice until smooth and slightly thickened.
- Pour the lemon mixture over the baked crescent crust.
3. Bake Again:
- Return to the oven and bake for 12–15 minutes, until the lemon layer is set but still soft in the center.
4. Cool and Serve:
- Let cool to room temperature, then refrigerate for at least 1–2 hours.
- Slice into bars and dust with powdered sugar before serving (optional).
💛 Ashley’s Tips:
- For extra zing, add lemon zest to the filling.
- These bars keep well in the fridge for 3–4 days, but honestly, they rarely last that long!
- For a gluten-free version, try using a gluten-free crescent dough.
If you want, I can also give you a no-bake lemon bar version that’s just as tangy and creamy but even faster — ready in 10 minutes!
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