• Preheat oven to 375°

For The Lemon Filling

• In a small pan over low heat, whisk together eggs, sugar, lemon peel and juice until combined well.
• Add butter to pan and continue stirring constantly. Mixture will thicken and will be done when then lemon glaze mixture sticks to the back of a metal spoon.
• Remove from pan, put into a small bowl. Let cool for 15 minutes then place in the refrigerator until ready to use.

For The Cream Cheese Filling

• In a medium mixing bowl, beat cream cheese until fluffy, about 2-3 minutes.
• Add sugar, egg yolk, vanilla, lemon juice and beat for an additional 2 minutes.

Making The Pastry Ring

• Unroll crescent rolls and separate into precut triangles.
• Place triangles on an ungreased baking sheet so that the wider end of the crescent is in the center forming the circle with about a 5 inch opening in the center and the smaller tip of the crescent is on the outside.
• *When forming the circle, the wider ends of the crescents will overlap each other. Spread cream cheese mixture over the wide part of the crescents.
• Spoon lemon filling on top of cream cheese mixture.
• Fold the small tip of the crescent over and tuck under the wider part to secure forming the ring.
• Bake for approximately 22-24 minutes. Remove from oven, let cool while making the glaze.

Making The Glaze Drizzle

• Using a one cup measuring cup, pour powdered sugar and milk together and stir until combined (might need more milk/sugar as desired).
• Once cooled, drizzle glaze over pastry ring and cut into desired portions. Enjoy!