2 pkgs. refrigerator crescent rolls
2 (8 oz.) pkgs. cream cheese, softened
3/4 c. granulated sugar, divided
1 egg, separated
1 tbsp. lemon juice
1/2 c. pecans, chopped

Preheat oven to 350 degrees. Open both packages of rolls; unroll and allow to come to room temperature. Stretch out the dough in the first package to fit flat in the bottom of a greased 9 x 13 inch baking pan. Press the seams together to form a solid crust of dough. In an electric mixer, combine the cream cheese and 1/2 cup of sugar until smooth. Mix in the egg yolk and lemon juice, then spread over the dough.

Top with the second package of rolls that have been stretched and the seams sealed like the first package. Whip the egg white with a fork or whip until frothy. Then brush top of dough with whipped egg white. Mix the remaining 1/4 cup of sugar with the pecans and sprinkle on top. bake for 25 minutes. Cool before cutting into squares. Store in the refrigerator.