To streamline prep, make the lemon curd a day before using. That way, the recipe comes together quickly.
1⁄2 cup water
1 tbsp butter, optional
1⁄2 block (8oz/226 g) cream cheese, softened
2 tbsp butter, softened
2 cups icing sugar
2 - 3 tbsp prepared Luscious Lemon Curd
- For the curd, in a 4-Cup Prep Bowl, whisk eggs until foamy. Add mix and water; whisk until well combined. Microwave, uncovered, on high for 2 min, until thickened, whisking halfway through and at the end. If the curd has not thickened after 2 min, cook for additional 30 sec intervals, whisking after each, until desired thickness is achieved. Whisk in butter, if desired. Cover; refrigerate for at least 1 hour, or until cooled.
- For the icing, in a bowl, using an electric mixer, beat cream cheese and butter until blended.
- Add icing sugar and lemon curd. Beat on low just until mixed, scraping down the side of bowl as needed. Overbeating will make icing too soft.
- Spread icing onto baked goods as desired. If making ahead, cover and refrigerate up to 3 days.