Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with aluminum foil and coat with cooking spray.
Unroll one package of crescent roll dough and press into the bottom of the prepared dish, stretching to the edges.
In a large bowl, mix together the juice from the lemons and 3/4 of the zest. Add the softened cream cheese and 1/2 cup sugar, and beat with an electric mixer until smooth and creamy.
Spread the cream cheese mixture over the dough in the baking dish.
Unroll the second package of dough and place over the cream cheese layer. Brush with melted butter.
Combine 3 tablespoons sugar and the remaining lemon zest in a small bowl, then sprinkle over the butter.
Bake for about 30 minutes until the top is golden brown. Cool for 20 minutes.
Lift the dessert from the baking dish using the foil, cut into squares while still on the foil, and then chill in the fridge for at least 1 hour before serving.