1 (8-ounce) package cream cheese, softened
1/2 cup margarine
1 tablespoon lemon juice
1 teaspoon grated lemon rind.
1-1/2 cups unsifted confectioner's sugar
In small bowl with mixer at low speed, beat cream cheese and margarine until smooth. Beat in lemon juice and grated rind. Gradually beat in confectioner's sugar until light and fluffy.
[Quantity not given, but will be enough to frost tops of Gift-Giving Carrot Cakes.]
[included with recipe for Gift-Giving Carrot Cakes from magazine advertisement: Copyright 1982 Best Foods CPC Intl. Inc.]
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