Heat oven to 350˚F.
Stir together flour, sugar, baking powder and salt in a bowl.
Use your fingers, a fork or pastry cutter to quickly mix the shortening into the flour mixture until it is crumbly.
Now add the cold water to the mixture and quickly squeeze it together into a dough ball. Try not to handle it too much so that the shortening doesn't melt.
Cover the bowl with a clean kitchen towel and let it rest for 10 minutes.
Filling time! Cook the cheese, sugar, cinnamon, egg and raisins in a saucepan over low heat.
Stir for about 10 minutes until it becomes think and looks like pudding. Now mix in the lemon.
Remove the cooked mixture from the stove and let it cool.
Using a rolling pin or your hands, divide the dough ball into three balls and roll them into 5-inch circles.
Place 1/3 cup of the filling in the center of each dough circle and fold them in half. Use cold water to make sure the edges stick together!
Lightly grease a cookie sheet or line one with parchment paper. Bake the empanadas on the sheet 15-20 minutes or until they are golden brown, then remove them from the oven.
Sprinkle sugar on the empanadas as soon as they are done and let them cool. Enjoy!