2 tablespoons butter
1 (16 ounce) package cream cheese, softened
2 eggs
1 teaspoon vanilla extract
1/3 cup citrus rind
1/2 teaspoon lemon juice
2 tablespoons milk
1 tablespoon lemon zest
1 cup margarine, softened
1 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1 (14 ounce) can cream-style corn, drained
Preheat oven for 350 degrees F (175 degrees C). Lightly grease cookie sheets.
Beat butter and eggs into creamed cream cheese mixture. Mix in vanilla extract, lemon juice, milk and lemon zest. Mix and stir until blended.
Arrange cheese slices on cookie sheets. Reserve 2 tablespoons for other uses.
Bake in preheated oven for 40 minutes, or until bubbly.
Remove from oven and sprinkle cream cheese mixture over top. Sprinkle top with lemon zest and sprinkle with lemon juice. Bake for 10 to 15 minutes, until cheese is melted and a toothpick inserted into center of loaf comes out clean.