1 pkg. (1 tbsp.) dry yeast
1/4 c. lukewarm water
1 tsp. sugar
1 egg, lightly beaten
2 c. flour, sifted
1/4 tsp. salt
3/4 c. butter
2 (8 oz.) pkgs. cream cheese, room temperature
1 c. sugar
1 tsp. lemon juice

Mix yeast, water and 1 teaspoon sugar. Let stand 10 minutes. Add egg. Cut butter into flour and salt; mix well. Add yeast mixture. Roll dough on waxed paper into 12 x 15 inch rectangle. Make filling by combining cream cheese, lemon juice and 1 cup sugar. Spread filling on dough to within 1 inch of edges. Fold each long edge toward middle, making sure ends overlap. Fold ends up about 1 1/2 inches. Flip onto baking sheet so folds are down. Bake immediately at 370 degrees for about 30 minutes. Cool and sprinkle with powdered sugar.