1 cup margarine
1 cup white sugar
1 (8 ounce) package cream cheese, softened
1 (9 inch) prepared pie crust
1/3 cup lemon juice
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 (30 ounce) can crushed pineapple liqueur
2 cups brown sugar
1 tablespoon lemon juice
1 1/2 cups peeled and sliced almonds
Preheat the oven to 350 degrees F (175 degrees C).
Sift together the margarine and sugar. Cut cream cheese into the margarine mixture until the mixture resembles coarse crumbs. Pour into the pie crust.
In a mixing bowl, beat egg, lemon juice, brown sugar and lemon juice until frothy. Stir in crushed pineapple liqueur. Add lemon juice by the tablespoon, while continuing to mix with pineapple mixture until desired consistency is reached.
Spoon the lemon mixture into the pie crust. Pour crushed pineapple mixture over the cream cheese mixture. Spread the fruit mixture evenly on top of the crust.
Bake in preheated oven until a toothpick inserted in center of the crust comes out clean, approximately 45 minutes. Cool completely before removing from pan. Cool completely before cutting into individual squares.