Step 1

Preheat the oven to 375 degrees F.

Step 2

In a small pot over low heat, whisk 1 cup of the sugar, the eggs, 1/4 cup of the lemon juice, and the lemon zest together until well-combined.

Step 3

Add the butter to the pot and cook, stirring constantly, until the mixture thickens and eagerly coats the back of a metal spoon.

Step 4

Transfer the mixture to a small bowl and allow it to cool for 15 minutes.

Step 5

Refrigerate the lemon filling until ready to use.

Step 6

In a medium mixing bowl, beat the cream cheese until fluffy, about 2-3 minutes.

Step 7

Add the remaining sugar, the egg yolk, the remaining lemon juice, and the vanilla and beat for 2 minutes.

Step 8

Unroll the crescent rolls and separate them into the perforated, precut triangles.

Step 9

Place the triangles on an ungreased baking sheet so the wider end of the crescent is in the center, forming a circle with a 5-inch opening in the center and the smaller tip of the crescent is on the outside. The wider ends of the crescents will overlap.

Step 10

Spread the cream cheese mixture over the wide parts of the crescents.

Step 11

Very carefully and conservatively spoon the lemon filling on top of the cream cheese mixture. Do not add too much. You will most likely have lemon filling left over.

Step 12

Fold the small tip of the crescent over the filling and tuck the wider part under to secure and form the ring. Repeat for all the crescent segments. Make sure to wipe away any excess filling prior to baking.

Step 13

Bake the ring until golden-brown, about 17-22 minutes.

Step 14

Transfer the ring from the oven and allow it to cool.

Step 15

In a measuring cup, add the powdered sugar and the milk together and stir until combined.

Step 16

Drizzle the glaze over the pastry ring.

Step 17

Slice and serve.