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Preheat oven to 350°F/177°C. Place liners on a 12-hole individual square pan. Set aside.
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In a bowl, stir together flour and sugar. Cut in butter cubes using a fork or a pastry blender. Mix until it has a coarse and crumbly texture but compact once pressed together.
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Divide the crust among the 12 holes and press to the bottom of each liner. Bake for 20-25 minutes or until lightly browned. Set aside to cool.
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Bloom the gelatin in 2 tablespoons cold water. Once bloomed, microwave in 10 second intervals until the mixture is clear and the gelatin dissolves. Set aside to cool.
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In a mixer bowl, beat together cream cheese and sugar until smooth. Add in cream, lemon juice, lemon zest and extract.
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Fold in the cooled gelatin in the cream cheese mixture.
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Scoop filling into pre-baked crust. Refrigerate until set. Serve with candied lemon peel and dust with confectioner’s sugar.