Lemon Tassies

For the crust

cream cheese, room temperature1 stick (4 ounces) unsalted butter, room temperature1 1/2 cups (6.75 ounces) all-purpose flour*2 tablespoons Imperial Sugar Extra Fine Granulated Sugar1/4 teaspoon fine salt

For the filling

cream cheese, room temperature1/3 cup Imperial Sugar Extra Fine Granulated Sugar1 large egg2 tablespoons finely grated lemon zest1 tablespoon freshly squeezed lemon juice1/2 teaspoon pure vanilla extract