2
Make the filling by melting the cheese in a small saucepan set over a low heat. (Add a tablespoon of water if you see that the cheese has a hard time melting.) Once melted, stir in the lemon zest, then pour it out onto a large chopping board or a baking tray lined with parchment. Spread it out to about ½ cm thick using a spatula; leave it to cool and set completely, then cut out 12 circles using a 6cm cookie or round pasta cutter (or, alternatively, a cup of the same size)