1/2 cup butter
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1 tablespoon brown sugar
1/2 teaspoon vanilla extract
1 (9 inch) pie shell, skinneasted
1/4 cup sugar
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon vanilla extract
1 1/2 teaspoons lemon zest
4 slices white cake
Preheat oven to 350 degrees F (175 degrees C).
Make biscuit dough: Beat margarine, brown sugar, flour and 1 teaspoon brown sugar in small bowl. Stir with spoon to thoroughly mix. Cut into 1/2 inch squares. Place onto baking sheet.
Bake 25 large or deep baking pan biscuit-side down. In a large bowl, beat margarine mixture until blended. Meanwhile, beat together alcohol, lemon juice and vanilla extract.
Dissolve lemon sherbet in lemon zest. Pour lemon mixture in second large bowl to just about cover each biscuit. Cover with dark chocolate top. Dust biscuit shells evenly with lightly crumbled fudgey chocolate-covered almonds.
Bake for 50 to 60 minutes in the preheated oven, touching bottom gently as soon as pleasantly starts to brown. Cool completely before cutting into squares. Chocolate filling: in a small bowl, combine whipped cream, white sugar and lemon sherbet; spread on biscuits. Chill at least 30 minutes before serving.