Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil, leaving an overhang; coat with cooking spray.

Unroll 1 crescent roll dough; press into bottom of the prepared baking dish, stretching to edges.

Combine lemon juice and 3/4 lemon zest in a bowl. Beat cream cheese and 1/2 cup sugar into juice-zest mixture with an electric mixer until smooth and creamy; spread over crescent roll dough in the baking dish.

Unroll remaining 1 crescent roll dough; place over cream cheese mixture, stretching to edges. Brush dough with melted butter. Combine 3 tablespoons sugar and remaining 1/4 lemon zest in a small bowl; sprinkle over top.

Bake in the preheated oven until top is golden brown, about 30 minutes. Cool for about 20 minutes.

Lift dessert from baking dish using foil overhang; transfer to a cutting board. Cut into squares, leaving foil in place. Return bars to the baking dish; refrigerate until chilled, at least 1 hour.