New This Month

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


  1. Stir together cream cheese, lemon zest and juice, and pepper in a bowl.

Cook's Notes

Can be refrigerated in an airtight container up to 1 week; let soften before using.

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