Ingredients
- Servings: 16
- 10 ounces lemon curd
- 8 ounces cream cheese, softened
- 32 thin ginger snaps
Recipe
- 1 stir together lemon curd and softened cream cheese until smooth.
- 2 spread equal amounts of mixture onto 16 thin ginger cookies.
- 3 top with 16 more cookies.
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