Let piecrust stand at room temperature 15 minutes before unrolling. Place piecrust circle in a 10-inch tart pan with a removable bottom or ease into a 9-inch pie plate. Press piecrust circle onto bottom and up sides of tart pan, if using; trim edges, if necessary. If using a pie plate, turn under edges and crimp as desired. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil; bake 5 to 6 minutes more or until lightly browned. Reduce oven temperature to 350 degree F.

Meanwhile, for filling, in a large mixing bowl beat cream cheese, sugar, flour, and vanilla with an electric mixer until combined. Beat in lemon juice till smooth. Stir in eggs and lemon peel.

Pour filling into pastry shell. Sprinkle with sliced almonds. Bake in a 350 degree F oven for 20 to 25 minutes or till center appears nearly set when gently shaken. Cool for 1 hour on a wire rack. If using the tart pan, carefully remove the sides. Cover and chill for 4 to 24 hours. Tote in an insulated cooler with ice packs. Serve within 2 hours.

To serve, cut into wedges. Spoon preserves over each serving. If you like, serve with Sweetened Whipped Cream and fresh fruit. Makes 8 to 10 servings.

Combine 1 cup whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla in a chilled small mixing bowl. Beat with chilled beaters of an electric mixer on medium speed till soft peaks form.