Preheat your oven to 375 degrees.

Combine the cream cheese and the lemon curd until just mixed in a small bowl, set aside.

Spread the crescent roll dough out on a silicon mat or parchment paper and place that on a baking pan. Leaving three inches in the middle, make cuts down the side of the dough an inch apart on both sides.

Spread the lemon cream cheese mixture down the middle of the dough. Take a strip of dough from one side and fold it over the middle mixture. Then take a strip from the other side and fold it over the middle. Continue down the dough, alternating sides until it is completely folded over.

Pinch the ends of the dough to keep the filling inside while it bakes.

Bake for 10 to 15 minutes so that the top is nice and golden brown.

Let stand about 10 minutes before cutting in to it.