Almond Lemon Squares

• 1/2 cup butter
• 1/4 cup heavy whipping cream
• 13 cup sugar
• 113 cups flour, all-purpose
• 13 cup brown sugar light, packed
• 1/4 teaspoon salt
• 2 each egg yolks
• 1/2 teaspoon baking powder
• 1/4 cup lemon juice fresh
• 1 1/4 cups almonds blanched, sliced
• 2 teaspoons lemon zest grated
• 2 tablespoons brown sugar light, packed
• 2 tablespoons butter

1. Preheat oven to 350F (180C).
2. Butter a 9-inch square pan.
3. In heavy saucepan over low heat, melt butter for both topping and batter.
4. Mix 1/2 cup of the melted butter and both sugars together.
5. Blend in egg yolks.
6. Stir inlemon juice and cream, mixing until thoroughly combined.
7. Sift together flour, salt and paking powder and combine with sugar/yolk mixture.
8. Pour batter into buttered baking pan, spread evenly with rubber spatula.
9. Set aside.
10. Combine almonds, brown sugar and lemon zest.
11. Add remaining 2 TB.
12. butter and mix well.
13. Cover batter evenly with almond mixture.
14. Bake for 20 to 25 minutes, or until edges pull away from pan and toothpick inserted comes out moist with crumbs clinging to it.
15. Don't overbake.
16. Place on rack to cool, cut into squares.
17. STORAGE: Airtight for one week, freeze for two months.

butter, heavy whipping cream, sugar, flour, brown sugar, salt, egg yolks, baking powder, lemon juice fresh, almonds blanched, lemon zest, brown sugar, butter

Taken from recipeland.com/recipe/v/almond-lemon-squares-4945 (may not work)