For the Lemon Cheesecake Filling
Line a small cookie sheet with parchent paper.
Add the cream cheese and sugar to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes. Then mix in the lemon zest.
6 oz (170 g) cream cheese, cold,3 tablespoon (38 g) granulated white sugar,½ tablespoon (5 g) lemon zest
Scoop the cheesecake filling into 16, 2 teaspoon portions onto the baking sheet.
Pop the cheesecake balls into the freezer until they are frozen and very firm.
For the Lemon Sugar
Add the sugar and lemon zest to a small bowl. Rub the lemon zest and sugar together with your fingers to really extract the lemon oil in the zest. Then set aside for later.
½ cup (100 g) granulated white sugar,½ tablespoon (5 g) lemon zest
For the Lemon Cookies
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