Sift together flour, baking powder, and salt into a bowl.

Combine butter and cream cheese in a mixer bowl.

Beat on medium speed until creamy.

Mix in granulated sugar until well combined.

Add egg, lemon zest, and lemon juice.

Mix until fully incorporated.

Reduce speed to low.

Gradually mix in the dry ingredients.

Preheat oven to 375F.

Transfer dough to a pastry bag fitted with a large finely ribbed French tip.

Pipe 3 1/2-inch bows onto parchment-lined baking sheets.

Space bows 1 inch apart.

Refill pastry bag as needed with remaining dough.

Bake cookies until golden brown on the bottom, about 12 minutes.

Let cool completely on baking sheets on wire racks.

Sprinkle with confectioners sugar before serving.

Store cookies in airtight containers at room temperature for up to 3 days.