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Preheat oven to 180C/160C fan forced. Line a 16 x 26 (base measurement) slice pan with foil, extending over the two long sides. Brush foil with about half the melted butter.
Use a large serrated knife to slice the croissants in half horizontally. Allow to thaw completely.
Lightly flour a benchtop. Lay the croissant bases, slightly overlapping, in a rectangular shape. Use a rolling pin to press down and roll out to about 18 x 28cm (you can pull pieces off here and there to patch any gaps, if needed). Transfer to the prepared pan (it will go up the sides a bit, but shrinks during cooking). Bake for 12 minutes or until golden. Cool slightly.
Use electric beaters to beat the cream cheese, sugar, lemon zest, juice and egg together until smooth and creamy. Spread over the cooked base. Roll out the croissant tops in a rectangle large enough to cover the top of the slice. Carefully place on top of the filling. Brush with the remaining butter and sprinkle with the extra sugar.
Bake for 35 minutes or until golden. Set aside to cool then place in the fridge for 2 hours to set.
Use the paper to lift the slice out of pan and place on a chopping board. Cut into squares to serve.