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1
Confit: Cut a slice off the top and bottom of each lemon to expose the flesh.
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2
Cutting from top to bottom and following the contours of the fruit, cut off the peel and white pith in 1-inch-wide strips.
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3
Scrape off any pulp adhering to the strips, but leave the pith intact.
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4
You should have several 1-inch wide strips of lemon peel and pith.
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5
Cut each one into long strips, about 1/4-inch by 3 inches each.
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6
Meanwhile, boil a kettleful of water.
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7
Pour about 2 cups of the boiling water into a small saucepan, bring back to a boil, add all the lemon rind, and boil 30 seconds.
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8
Drain in a strainer and rinse under cold running water.
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9
Repeat 2 times more, using fresh boiling water each time.
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10
Combine the sugar and 2 cups of water in the saucepan and bring to a boil.
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11
Add the blanched rind and reduce the heat to a simmer.
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12
Simmer until tender, about 1 hour.
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13
Drain in a strainer (reserve the sweet, lemony syrup for sweetening drinks, if you like).
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14
Arrange the strips on a wire rack, using your fingers to gently spread them out so that they do not touch each other.
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15
Let cool and store in an airtight container.
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16
Crust: Cream the butter until soft and smooth in a mixer fitted with a paddle attachment.
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17
Add the sugar and continue creaming until light and fluffy.
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18
Mix in the egg and the vanilla.
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19
In a separate bowl, stir together the dry ingredients.
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20
Add the dry ingredients to the mixer and mix at low speed until almost blended.
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21
Turn the dough out onto a work surface and knead briefly, just until the dough comes together.
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22
Form into a disk and chill at least 2 hours or overnight.
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23
Flour a work surface.
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24
Roll out the dough 1/8-inch thick and prick all over with a fork.
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25
Use a cutter to cut out rounds of pastry that are slightly larger in diameter than your mini-muffin cups.
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26
Transfer the pastry rounds to a sheet pan and chill 30 minutes.
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27
Pre-heat the oven to 375 degrees F and bake until light golden brown, about 20 minutes.
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28
Let cool.
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29
Butter 2 mini-muffin tins and then lay a large piece of plastic wrap over the tin.
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30
Push the plastic wrap down into each cup (this is to line it very well).
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31
Do not worry, the plastic wrap will not burn or melt in the oven.
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32
Heat the oven to 375 degrees F.
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33
Filling: Whip the cream cheese until light and fluffy in a mixer fitted with a whisk attachment.
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34
Add the sugar and mix.
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35
Mix in the eggs and vanilla, then the flour and salt.
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36
Divide the filling among the lined cups, filling each one all the way up.
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37
Bake for 20 minutes.
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38
Let cool to room temperature, then chill.
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39
When ready to serve, cut the plastic wrap so you can remove each cup of cheesecake individually.
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40
Lift each one out of the cup and invert onto a cornmeal crust.
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41
Peel off the plastic wrap.
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42
When all the cakes have been assembled, top each one with a tiny mound of chopped lemon confit and serve.
