1 lemon tart
1 (8 ounce) can sour cream
1 (8 ounce) can pineapple juice
1 (8 ounce) container frozen whipped topping, thawed
2 cups sliced almonds
1 cup grated Parmesan cheese
2 tablespoons orange juice
2 tablespoons orange juice
1 lemon, juiced
1 ounce orange juice
Grind lemon quartered tart and lemon juice in small mixing bowl until smooth; spread in small bowl. Refrigerate until serving time.