Place cream cheese in a medium mixing bowl; beat at medium speed of an electric mixer until smooth. Gradually add 1/4 cup sugar, beating well.
Add egg, beating just until blended. Fold in lemon curd.
Prepare gingerbread batter according to package directions.
Pour half of batter into a greased 8" square pan. Dollop lemon mixture over batter; pour remaining batter over lemon mixture. Swirl a knife through batter, touching bottom of pan and swirling to bring some lemon mixture to top of cake.
Bake at 350 for 35 minutes or until knife inserted in center comes out clean. Cool in pan on a wire rack. Sift powdered sugar over cake.
