1/2 cup butter, softened
3 tablespoons milk
2 eggs, beaten
1 cup white sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 1/2 cups lemon juice
1 cup almond paste
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, cream together butter and milk but do not beat. Beat in eggs and sugar. Mix flour and baking powder into butter mixture until blended; stir into milk mixture alternately with lemon juice.
Sterilize 1 1/2 cups of pastry for decoration purposes. Frost pastry with remaining lemon and almond currants. Place 1 (10 ounce) can of heavy whipping cream in a small bowl, and place 2 tablespoons of this into the bottom of a large baking sheet. Spread remaining lemon currants over top of paper baking sheet.
Bake at 350 degrees F (175 degrees C) for approximately 30 minutes, or until pastry is golden brown. Return to oven for approximately 1 minute, or until pliable. Reduce heat to 350 degrees F (175 degrees C) and bake an additional approximately 30 minutes, or until a knife inserted in the center comes out clean. Delicious!