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Lemon Cream Strawberries



Beat the cream cheese, confectioners sugar, lemon peel and juice until smooth.
Cover and refrigerate.
This filling can be made ahead or it can be kept in the refrigerator.
Remove the hulls from your strawberries, wash and dry well.
Place on a paper-lined tray with the hull side down.
Cut an x half way down the strawberry.
Pull the sections apart only slightly.
Spoon your filling into pastry bag fitted with a 1/2" star tip.
Pie approximately a tsp.
of filling into each strawberry.
The berries may be filled 2 hrs.
before serving.
To serve: Place in petit-four cups.