A.:

1/3 c. butter
1/3 c. sugar
1 egg
1 tsp. lemon juice
1/2 tsp. grated lemon rind
1 c. flour

B.:

3/4 c. sugar
2 tbsp. flour
1 tsp. lemon juice
3 eggs
2 tbsp. milk
3 (8 oz.) pkg. cream cheese, softened
1 to 2 tsp. almond extract
1 to 2 tsp. Amaretto

A. Beat maroon and sugar until light and fluffy. Blend in egg, juice and rind. Add flour; mix well. Save 1/2 to 3/4 cup of the dough for use as the crust; chill this. Spread remaining dough onto bottom of a 9 inch springform pan. Bake at 350 degrees for about 10 minutes or until slightly browned, remove from oven and cool. Spread remaining dough about 2 inches high around the sides of the pan.

B. Combine cream cheese, sugar, flour, juice and rind, mixing well at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk, almond extract and Amaretto. Pour this into the crust and top with slivered almonds. Bake at 450 degrees for 10 minutes, then reduce the heat to 250 degrees and bake for 40 minutes from the pan. Chill and serve. Makes 10 to 12 servings.