Lemon Cream Cheese Frosting v1.0

Enough to frost one 13 x 9 or two 8 inch round cakes or 1 dozen cupcakes

-2 8-oz packages cream cheese, softened by sitting unrefridgerated for ~2 hours. (do not use light, the consistency is wrong)
-1 medium sized lemon
-2 16-oz packages confectioners sugar

1)Place cream cheese in a large to medium bowl
2)Squeeze the juice of the lemon onto the cream cheese. Pick out any seeds that land in the bowl.
3)Mix cream cheese and lemon juice together with an electric mixer, on low, until mixed and creamy.
4) Gradually add confectioners sugar to lemon juice-cream cheese mixture, mixing on low, until desired thickness is reached.
5)***optional step*** Grate the rind of the lemon into the frosting. Mix on low.