Dissolve yeast in warm water, let stand 5 minutes.
Add biscuit mix, 1 tablespoon sugar and egg, stir well.
Turn dough out onto a floured surface, and knead until smooth and elastic.
Place in a well-greased bowl, turning to grease top; cover and chill 8 hours.
Punch dough down, and turn out onto a lightly greased baking sheet; roll into
a 14 x 9-inch rectangle.
Combine cream cheese, 1/3 cup sugar and lemon juice; beat at medium speed with
electric mixer until smooth. Spread mixture 2 inches wide lengthwise down center
of dough. Make 3-inch cuts into dough at 1-inch intervals on long sides. Fold and
over-lap strips diagonally over filling in a braided fashion.
Cover and let rise in a warm place (85 degrees F), free from drafts, for 45 minutes
or until doubled in bulk.
Bake at 350 degrees F for 20 minutes.
Remove from oven, spoon preserves down center. Return to oven an additional 5
Remove from oven and let stand for 10 minutes before serving.