Bite Size Cheesecakes with Preserved Lemon and a Cornmeal Crust

Name: Bite Size Cheesecakes with Preserved Lemon and a Cornmeal Crust
Ingredients: 2 large lemons; 2 cups water; 1 cup sugar; 6 tablespoons cold unsalted butter, cut into pieces; 1/4 cup sugar; 1 egg; 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; Pinch salt; Special Equipment: heavy duty plastic wrap (recommended: Saran, Glad, Reynolds); 1 pound cream cheese; 1/2 cup sugar; 2 eggs; 1/8 teaspoon pure vanilla extract; 1 tablespoon all-purpose flour; Lemon confit, finely chopped, for garnish