For the Filling:

• 24 oz cream cheese, softened
• 1 cup powdered sugar
• Zest of 2 lemons
• Juice of 2–3 lemons (adjust based on desired tanginess)
• 1 teaspoon vanilla extract

For the Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons lemon juice
• Dash of water (if needed to thin)