BOTTOM:

1/2 c. flour
2 tbsp. sugar
1 tsp. shredded lemon peel
1/2 tsp. baking powder
1/4 c. softened butter
1 egg yolk, beaten
2 tbsp. milk
1/4 tsp. vanilla

MIDDLE:

1 (8 oz.) and 1 (3 oz.) pkg. softened cream cheese
1 c. sugar
2 egg yolks
1 tsp. vanilla
2 tsp. lemon juice

TOP:

2 c. fresh strawberries, sliced
1/4 c. currant jelly
2 tbsp. sliced almonds, toasted

Bottom: In a medium bowl, stir together flour, sugar, lemon peel and baking powder. Cut in butter until mixture resembles coarse crumbs. Make a well in center. In a small bowl combine egg yolk, milk and vanilla. Add all at once to flour mixture. Stir just until dough clings together. Spread into bottom of 8x8x2 baking pan.

Middle: In small mixer bowl combine cream cheese, sugar, egg yolks, vanilla and lemon juice. Beat on high until smooth and creamy. Spreads over dough in pan. Bake at 350 degrees for 30 to 35 minutes or until top is golden. Cool completely. Cover and refrigerate 4 to 24 hours.

Top: Not more than 3 hours before serving arrange strawberry slices atop cake. Stir jelly to soften. Brush over berries. Sprinkle with almonds. Chill.