Preheat the oven to 350°F (175°C). Prepare a 9x13-inch baking dish by lining it with aluminum foil and spraying it with the cooking spray to prevent sticking.

Carefully unroll one package of the crescent roll dough. Position it at the base of the aforementioned baking dish, ensuring it reaches the edges uniformly.

In a mixing bowl, combine the juice from the lemons with 3/4 of the lemon zest. Following this, integrate the softened cream cheese and the 1/2 cup of granulated sugar. Utilize an electric mixer to achieve a consistent, creamy texture. Once mixed, evenly spread this mixture over the crescent roll dough positioned in the baking dish.

Proceed to unroll the second package of crescent roll dough. Layer it over the cream cheese mixture, ensuring again that it reaches the edges of the dish uniformly. Subsequently, brush the melted unsalted butter over the surface.

In a separate small bowl, combine the 3 tablespoons of granulated white sugar with the remaining lemon zest. Distribute this sugar-zest mixture evenly over the layer of melted butter on the crescent roll dough.

Bake the composite in the preheated oven until the top layer develops a golden-brown hue, approximately 30 minutes. After baking, it is recommended to let it cool for roughly 20 minutes.

Using the edges of the aluminum foil, lift the baked dessert from the dish and relocate it to a cutting board. Divide the dessert into evenly-sized squares. Place these squares back into the baking dish and refrigerate for a minimum of 1 hour to ensure optimal consistency before serving.