Cream Cheese Filling

I recently, regrettably, signed up to bring mini fruit tarts to a potluck. This is the filling I used. Now, being heavily comprised of cream cheese, this filling should be kept cold, so I would actually NOT recommend bringing it to a potluck where it will sit for hours in ambient mid-80s temperatures with no means of refrigeration. The good news - there were no leftovers, and nobody died. 

Not that know of, anyway. 

This recipe will make about 3 cups of filling which you can use in your tart shells of choice or as cake icing or just eaten with a spoon directly out of the bowl when your life is a dumpster fire. When at room temperature, the filling is easily piped or spread. It hardens somewhat when refrigerated.

2 8oz blocks of cream cheese, softened

4 cups powdered sugar

1 tsp vanilla extract

2 tsp lemon juice and zest

Mix it all together until smooth. I recommend a hand mixer unless you want a really good workout.