In a small saucepan set over medium heat, combine sugar, water, and lemon peel. Cook until sugar is completely dissolved and the liquid is slightly reduced. Let syrup cool, discard lemon peel, and transfer to an airtight container.

Heat oven to 235°F. Line two loaf pans with parchment paper.

Spray the sides of the loaf pans with cooking spray. Carefully coat the sprayed sides with sugar, tapping out the excess. Set pans aside. Set a small heatproof glass bowl over a pan of simmering water to create a double boiler. To the bowl, add Harbison cheese, cream, and sugar, stirring to combine. When cheese melts, carefully remove bowl from heat, and emulsify mixture with an immersion blender until smooth. Add flour, and whisk until incorporated. Divide mixture equally into loaf pans, and spread into a smooth layer.

Set a large bowl over a pan of simmering water to create a double boiler. To the bowl, add Winnimere cheese, cream cheese, cream, ¼ cup sugar, butter, and lemon juice. Stir to combine. Once mixture has melted, carefully remove bowl from heat, and emulsify the mixture with an immersion blender until smooth. Add egg yolks, whisking constantly. Add flour and whisk until the mixture is thoroughly combined. Let batter cool in the refrigerator.

In a stand mixer, whip egg whites until soft peaks form. Add remaining sugar in three stages, and continue to whip until egg whites become light and shiny.

Using a spatula, gently fold the whipped egg whites into the chilled batter until thoroughly combined. Divide batter between the two loaf pans, and transfer to the oven. Bake for 2 hours and 10 minutes. After baking, turn oven off and open the oven door completely, letting the cake fall a bit. Cool completely before slicing into cheese-like wedges. Drizzle with citrus simple syrup and serve.