1/2 cup butter
1/2 cup brown sugar
1 (8 ounce) package cream cheese, softened
1/4 cup grated lemon zest
1 cup milk
1/3 cup chopped almonds
1 (4 ounce) package fresh vanilla flavored Jell-O mix
1 cup water
2 tablespoons apricot jam
In a medium saucepan over medium heat, heat butter. Remove from heat and allow to cool.
In a mixing bowl, beat cream cheese, lemon zest and milk together. Stir into brown sugar mixture until just blended. Pour mixture into prepared pans.
Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted into center of pan comes out clean. Cool completely.
Remove pan from oven and allow to cool completely. Frost with lemon jell/minerals and butter mixture. Chill preserves and reserve.
In a small bowl, mix apricot jam and water. Stir into cream cheese mixture. Cool completely. Pour icing mixture into chilled crust. Chill for 10 minutes on parchment.