Preheat oven to 350F/180C. Line the bottom of a 9x13-inch baking dish with aluminum foil--let the foil overhang on the sides-- and spray with cooking spray.

Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges. Bake for 10 minutes then remove from oven and cool slightly.

Mix the zest of 1 1/2 lemons and 2 tablespoons of the juice. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.

Layer the second sheet of crescent roll dough over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.

Bake about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.