2 (8 oz.) cream cheese
2 lg. crescent rolls
3/4 c. sugar
1 tbsp. lemon juice
1 egg yolk

Pat out 1 can crescent rolls in bottom of 9 x 13 pan. Combine cream cheese, sugar, lemon juice and egg yolk. Spread over crescent rolls. Pat out other can of crescent rolls and lay on top of cream cheese mixture. Bake according to creacent roll directions. Cool and cut into squares.