In a small bowl, beat cream cheese and lemon curd until smooth; set aside.
In small saucepan, sprinkle gelatin over water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved, about 2 minutes.
Beat gelatin into cream cheese mixture. Fold in the whipped cream and lemon peel.
Pour into eight dessert cups. Cover and refrigerate for 1 hour or until firm.
Originally Submitted
3/18/2010
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