Lemon-Black Pepper Cream Cheese
Use this to make our Radish and Cucumber Danish Sandwiches.
- Yield: Makes about 1 cup
Source: Martha Stewart Living, January 2007
- 8 ounces cream cheese, room temperature
- 1 tablespoon finely grated lemon zest, plus 4 teaspoons fresh lemon juice
- 1/2 teaspoon freshly ground pepper
Stir together cream cheese, lemon zest and juice, and pepper in a bowl.