Instructions: Preheat oven to 450 degrees. Prepare piecrust according to directions on the package. Bake until lightly browned; cool thoroughly. In medium saucepan, combine sugar, cornstarch, and flour; mix well. Gradually stir in water until smooth; cook over medium heat until mixture boils, stirring constantly. Remove from heat. Stir about 1/4 cup of hot mixture into egg yolks; blend well. Add egg yolk mixture to mixture in saucepan; cook over low heat until mixture boils, stirring constantly. Cook for 2 minutes, stirring constantly. Remove from heat; stir in margarine, lemon peel, and lemon juice. Transfer 1/3 cup of hot filling to a small saucepan. Cool remaining lemon mixture for 15 minutes. Almond bark to hot filling in small saucepan; stir over low heat, just until chips are melted. In small bowl, beat cream cheese until fluffy. Add melted almond bark mixture; beat until well blended. Spread over bottom of cooled pie crust. Spoon lemon mixture over cream cheese layer. Refrigerate for 2-3 hours, or until set.

In small bowl, beat whipping cream until stiff peaks form; spoon over pie.

Garnish with toasted almonds. Store in refrigerator.

Makes 8-10 servings.

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