Homemade Lemon Icing

From The Kitchen of Robyn Haggerty

16 ounces cream cheese, softened
1/2 cup sugar
1 tablespoon lemon peel, finely grated
1/4 cup lemon juice

Beat together cream cheese, sugar and lemon peel in a large bowl with a mixer on high speed until fluffy. On low speed, gradually beat in lemon juice. Refrigerate covered for 1 hour or until ready to use.

Enough to frost a 2 layer cake.