Go Back
+ servings
Print

crescent roll lemon squares

3-4PP, 3SP blue & purple, 4SP green
Course Baking
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 20
Calories 82kcal
Author Drizzle

Ingredients

  • 1 package pillsbury reduced fat crescent rolls
  • 1 ¼ cup icing sugar confectionery sugar
  • ¼ cup flour
  • 2 eggs
  • 2 egg whites I use liquid egg whites, ¼ cup
  • ½ cup fresh squeezed lemon juice
  • 1 tablespoon lemon zest
  • Icing sugar for sprinkling on top

Instructions

  • Preheat the oven to 350F and spray a 9x13 dish with nonstick cooking spray.
  • Roll out the crescent roll dough. I separated mine into 2 pieces (of 4 crescent rolls). Pinch together any open seams, then lay out both pieces into the baking dish and cover the bottom of the pan. Come up the sides a bit with the dough if you can.
  • Bake the dough in the oven for approx 12-15 minutes. Make sure to check it as it gets closer to the 12 minute mark so that it does not brown too much.
  • Meanwhile, make the lemon filling by whisking together the eggs and egg whites, and lemon juice.
  • Slowly whisk in the all purpose flour and icing sugar, followed by the lemon zest. Mix until it's all well blended.
  • As soon as you remove the crescent crust from the oven, pour the lemon filling into it, then return it to the oven for 20 minutes or until the filling is set.
  • Let the squares cool completely before cutting them into 20 squares- 5 down, 4 across.
  • When you are ready to serve them, dust them with a little icing sugar. Enjoy!

Notes

3 points per lemon square based on the WW app recipe creator.  
If you’re using an older version of WW, check out these points below. 
3-4PP depending on your 0PP foods
3 smart points each on blue & purple 
4SP on green
3 points plus

Nutrition

Serving: 1square | Calories: 82kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Saturated Fat: 0.57g | Sodium: 106mg | Fiber: 0.07g | Sugar: 8.71g