• Preheat oven to 375°F.
• In a medium size bowl, using an electric mixer, combine the softened cream cheese, granulated sugar, lemon extract and lemon curd. Beat until smooth and creamy.
• Unwrap the crescent rolls and separate them into 8 triangles.
• Spread approximately one tablespoon of the cream cheese mixture on top of each triangle.
• Starting at the wide end, roll each crescent roll up. Repeat with the remaining rolls.
• Gently place each roll on a baking sheet that's been lined with parchment paper or a silicone baking mat.
• Brush the tops with melted butter.
• Bake for approximately 11-12 minutes or until the rolls are lightly golden brown.
• Remove from the baking pan and allow to cool.

Prepare the Powdered Sugar Glaze

• In a small bowl, whisk together the powdered sugar and 3 teaspoons of fresh lemon juice until a smooth, drizzle-able glaze forms. If the glaze is too thick, add lemon juice, a teaspoon at a time, until the desired consistency is reached.
• Drizzle the lemon glaze over the cooled crescent rolls.