Set the oven temperature to preheat at 350 degrees Fahrenheit. Generously grease one 9×9 inch square baking vessel.

Unroll the refrigerated triangular laminated dough and gently separate it into two even sections.

Pinch the perforated lines closed on one section of the dough and spread this half evenly into the bottom of the prepared baking vessel to form the base.

In a mixing vessel, combine the softened acidic cultured dairy block, concentrated vanilla essence, juice, zest from the citrus fruits, and the ½ cup portion of the granulated white sweetener. Beat until the mixture is perfectly smooth.

Spread the creamy filling mixture evenly over the dough base layer in the baking vessel.

Top the filling with the remaining dough section, similarly pinching the lines closed beforehand. Bake for 25 to 30 minutes, or until the surface is a light golden brown.

Immediately upon removing the bars from the oven, brush the surface of the dough with the melted solid dairy fat and sprinkle evenly with the remaining 1 tablespoon of granulated white sweetener.

Allow the bars to cool completely to room temperature, and then chill in the refrigerator for a minimum of 6 hours before slicing into squares and serving.