2 tbsp. butter
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1 egg, unbeaten
2 tbsp. flour
2/3 c. milk
3 tbsp. lemon juice
2 tbsp. grated lemon rind
1/2 c. unblanched slivered almonds, toasted

Cream butter and cream cheese until light and fluffy. Add sugar gradually. Add unbeaten egg, flour and milk, one at a time. Mix well after each addition. Stir in lemon juice and grated lemon rind. Pour into a baked pie shell. Sprinkle toasted slivered almonds around the edge of crust. Bake at 350 degrees for 35 minutes and chill.