From the kitchen of One Perfect Bite...This recipe has been around for a while now. Its use of crescent rolls lead me to believe the recipe had come from the Pillsbury test kitchen, but I, instead, found it on the All Recipes site. I made the bars last weekend and because they were well received, I decided to feature them here. I did make one change to the ingredient list you see below. I used a pound of sweet dough instead of the crescent rolls that are called for in the recipe. As it happened, I had dough on hand and using crescent rolls would have meant a trip to the grocery store, so I took the line of least resistance and used what I had on hand. I'm sure the crescent rolls would also have worked well. I did want to talk a bit about the quantity of lemon that is used in this recipe. Its pretty non-specific. The lemons I use weigh about 6 ounces each. One lemon gives me 2 tablespoons of juice and 1 tablespoon of zest. If you use those super large lemons that look like they've been on steroids, I think you'll end up with bars that are unpleasantly acidic. You have been warned. This recipe is easy to follow and I think those of you who have not tried the bars might want to give it a try. Here is how the bars are made.
