1 (8 oz.) pkg. cream cheese, softened
1/2 c. confectioners' sugar
1 tsp. grated lemon peel
1 tbsp. lemon juice
2 containers (1 pt. size) strawberries (about 42)

In bowl with electric mixer combine cream cheese, sugar, lemon peel and juice; beat until smooth and creamy; then cover and refrigerate.

Remove hulls from berries and place on paper lined tray-hulled ends down. With a small knife cut an X through the top of each berry; don't cut all the way through. Pull sections apart slightly.

Spoon filling into a pastry bag and pipe a heaping teaspoon in the center of each berry. Place in paper petit-four cups. Makes about 3 1/2 dozen.