2 large lemons
1 cup sugar
2 cups water
6 tablespoons cold unsalted butter, cut into pieces
1/4 cup sugar
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1 1/4 cups polenta, or yellow cornmeal, if unavailable
1/2 lemon, rind grated
1/2 teaspoon freshly ground black pepper
1 pound cream cheese
1/2 cup sugar
1/8 teaspoon pure vanilla extract
1 tablespoon all-purpose flour
Lemon confit, finely chopped, for garnish
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