Beat the cream cheese, lemon juice, lemon zest, and granulated sugar until smooth. Chill in the freezer for 15–20 minutes.

In a mixing bowl, cream the butter and ¾ cup powdered sugar until fluffy. Add vanilla extract.

Gradually mix in flour and cornstarch until a soft dough forms. Chill for 30 minutes.

Scoop 1 tablespoon of dough, flatten in your palm, and place a small amount of the chilled lemon cream inside. Wrap and shape into a ball.

Repeat until all dough and filling are used.

Arrange cookies on a lined baking sheet. Bake at 350°F (175°C) for 12–14 minutes.

Cool completely, then roll in remaining powdered sugar. Dust again before serving if desired.