Preheat oven to 350°F/177°C. Place liners on a 12-hole individual square pan. Set aside.
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.
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.
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.
In a mixer bowl, beat together cream cheese and sugar until smooth. Add in cream, lemon juice, lemon zest and extract.
Fold in the cooled gelatin in the cream cheese mixture.
Scoop filling into pre-baked crust. Refrigerate until set. Serve with candied lemon peel and dust with confectioner’s sugar.