Instructions: 1. Pastry: In large bowl, sift flour, salt, & baking powder. With pastry blender, cut in 2/3 c. butter until mixture resembles coarse crumbs. Add 1/3 c. sugar, 2 egg yolks, 2 Tbs cream & 1/2 t. lemon peel. Mix with hands just until mixture holds together. Flour & knead about 2 minutes, Refrigerate pastry in waxed paper for 30 minutes.

2. Drain pineapple, preheat oven to 350 degrees F. Grease 10-inch springform pan. Remove side of pan.

3. Filling: In medium bowl, Beat butter, sugar & cream cheese at high speed until blended. Add egg yolk & cream. Stir in pineapple, raisins & lemon peel. Set aside.

4. Place 3/4 of the pastry dough into bottom of springform pan. Roll out dough to fit pan. Bake 12 minutes or until golden; cool. Replace side of springform pan. Pour filling into pan - spreading evenly. Decorate top of filling with remaining pastry (I make long strips I overlap in a simple lattice structure).

5. Bake 40 minutes or until golden brown. Cool 10 minutes. Sprinkle with confectioners sugar. Serve warm or room temperature. Store refrigerated.

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