Preheat oven to 35~. 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 2-25 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.
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