1. In a bowl of an electric mixer, beat whipped topping until stiff. Set aside.
2. In a saucepan, combine sugar, lemon juice, and lemon zest. Bring to a boil to dissolve sugar. Add eggs to a bowl and slowly pour in lemon mixture, whisking as you pour. Pour mixture back into pan and cook until thickened, about two minutes. Let lemon curd cool completely before continuing (important!).
3. Add lemon mixture to the electric mixer and whip in cream cheese. Fold in whipped topping.