2 cans refrigerated crescent rolls (8 per can)
1 egg, separated
2 (8 oz.) pkgs. cream cheese, softened
3/4 c. sugar
1 1/2 tsp. lemon juice
1 tsp. vanilla
1 tbsp. water

Butter 9x13 pan. Unroll one can of rolls and press on bottom of pan, pinching seams together. Set aside.

Mix egg yolk, cream cheese, sugar, lemon juice and 1 teaspoon vanilla until creamy. Spread on top of rolls.

Unroll second can of rolls and lay on top of filling, sealing together so that filling is covered.

Mix egg white and water. Using pastry brush, spread on top of crust. Bake at 350 degrees for 25-30 minutes.

When cool, dust with powdered sugar, glaze or cover with pie filling.