YIELD: 1 (9½-INCH × 1-INCH) ROUND TART PAN / 12 SERVINGS
1½ (8-ounce) packages cream cheese, room temperature
1 tablespoon lemon zest
½ cup granulated sugar, divided
½ teaspoon vanilla extract
2 large whole eggs, room temperature
1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 1 to 2 minutes, until it is smooth. Scrape down the sides and bottom of the stand mixer bowl to prevent lumps from forming.
2. Place the lemon zest on a clean cutting board and sprinkle 1 tablespoon of the granulated sugar over it. Work the sugar into the zest using a spatula or the back of a spoon. Add the sugared zest to the bowl of the stand mixer and beat on low speed for 1 minute, until just combined.
3. Add the remaining sugar and the vanilla to the bowl of the stand mixer and beat on low speed for 1 minute, until the mixture is completely blended.
4. Slowly add the eggs to the bowl, one at a time. After adding each, scrape down the sides and bottom of the bowl. Continue beating on low speed for 1 minute, until the mixture is fully incorporated.
