---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Almond Lemon Squares
  Categories: Cookies
       Yield: 16 servings
  
            Lemon batter-----
       4 oz Butter (1/2 cup)
     1/4 c  Heavy cream
     1/3 c  Sugar
   1 1/3 c  Flour
     1/3 c  Browh sugar, light; packed
     1/4 ts Salt
       2    Egg yolks
     1/2 ts Baking powder
     1/4 c  Lemon juice; fresh
            Almond topping-----
   1 1/4 c  Almonds, blanched; sliced
       2 ts Lemon zest; grated
       2 tb Brown sugar, light; packed
       2 tb Butter
  
   DESCRIPTION: A buttery base complements the crunchy almond and lemon
   topping in these feather-light bars.    Preheat oven to 350~. Butter a
   9-inch square pan.   In heavy saucepan over low heat, melt butter for both
   topping and batter. Mix 1/2 cup of the melted butter and both sugars
   together.  Blend in egg yolks. Stir inlemon juice and cream, mixing until
   thoroughly combined.  Sift together flour, salt and paking powder and
   combine with sugar/yolk mixture. Pour batter into buttered baking pan,
   spread evenly with rubber spatula. Set aside. Combine almonds, brown sugar
   and lemon zest.  Add remaining 2 TB. butter and mix well. Cover batter
   evenly with almond mixture.
   
   Bake for 20-25 minutes, or until edges pull away from pan and toothpick
   inserted comes out moist with crumbs clinging to it. Don't overbake. Place
   on rack to cool, cut into squares. STORAGE: Airtight for one week, freeze
   for two months. From, “Cookies,” a Particular Palate Cookbook.
  
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