1/2 quart heavy cream
2 cups white sugar
2 eggs
1 teaspoon lemon zest
1 teaspoon vanilla extract
1/2 cup chopped almonds
1 cup margarine
1 cup chopped almonds
1 cup vanilla wafers
Beat cream in medium bowl until stiff. Stir in sugar and eggs. Beat in lemon zest and lemon zest. Beat in vanilla extract and nuts. Pour into serving bowl. Chill in refrigerator while serving.
In a large bowl, beat margarine, almonds and vanilla until smooth. Beat in margarine mixture, stirring constantly, until fluffy. Gradually beat in flour and water until well blended. Stir in egg mixture. Pour mixture over cream and cream in bowl. Chill before serving. Refrigerate for several hours. Serve over pie crusts.