Lemon Cream Strawberries

DIRECTIONS

• 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.