Recipe information
Yield
Makes 4 3/4 cups
Ingredients
3 8-ounce packages cream cheese, room temperature
1 11 1/4-ounce jar lemon curd
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon grated lemon peel
Preparation
Using electric mixer, beat cream cheese and curd in large bowl until smooth. Add remaining ingredients and beat until well blended, about 2 minutes.
