White Cream Cheese Icing

Melt chocolate in top of double boiler. (I use those white chocolate disks.) Allow to cool slightly but don't let it set up. Stir occasionally. In mixing bowl beat the cream cheese until smooth and creamy. Gradually beat in the cooled chocolate. Beat in the butter and lemon juice. If not used right away may be kept 2 weeks in fridge or 2 months frozen. Needs to come to room temperature before rebeating to smooth texture. Use ice to cool your hands when piping to keep firm texture.