Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.

Unroll the crescent roll dough and separate it into two even sections. Pinch the perforations closed, then press half of the dough evenly into the bottom of the prepared baking dish.

In a mixing bowl, combine the cream cheese, vanilla, lemon juice, lemon zest, and ½ cup of sugar. Mix until smooth and creamy.

Spread the cream cheese mixture evenly over the bottom layer of dough.

Place the remaining dough over the cream cheese layer, pressing gently to cover the filling.

Bake for 25–30 minutes, or until the top is golden brown.

While the squares are still warm, brush the melted butter over the top and sprinkle with the remaining 1 tablespoon of sugar.

Allow the squares to cool to room temperature, then refrigerate for at least 6 hours before slicing and serving.