1 1/2 gallons milk
1 cup heavy cream
1/3 cup sifted all-purpose flour
1/3 cup white sugar
1 cup butter, softened
1/4 cup unsalted butter, softened
4 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
4 tablespoons lemon juice
1 egg
3 tablespoons lemon zest
1 1/2 cups heavy whipping cream
1 tablespoon lemon zest
1 tablespoon lemon zest
1 teaspoon lemon zest
1 cup sour cream
1 cup sliced almonds
Combine milk, cream, flour, sugar and butter in large bowl. Roll into 1 inch balls. Place on ungreased baking sheet or cookie sheet. Cover and refrigerate overnight.
In small bowl, stir together flour, baking powder, salt and lemon juice. Beat in egg, lemon zest, lemon zest and lemon zest. Mix well. Shape dough into 12 balls. Roll in whipped cream and 2 tablespoons lemon zest.
Beat 1 cup butter and 1/4 cup sugar in medium bowl until light and fluffy. Heat 1/3 cup lemon juice and 1/3 cup lemon zest in medium saucepan over medium heat, mixing thoroughly. Pour 1/3 cup whipped cream into cream-filled pie crust. Place dish in refrigerator overnight.
In medium saucepan over medium heat, heat remaining 1/3 cup lemon juice and 1/3 cup lemon zest in small saucepan. Cook, stirring