For Crust: Preheat oven to 325 degrees F. Mix almonds, graham cracker crumbs, melted butter, lemon peel and almond extract in medium bowl until mixture is evenly moist. Press crumbs evenly into the bottom of a 9" X 13" dish. Bake crust 8 minutes. Cool crust on rack.
Beat pint of whipping cream in chilled bowl until fairly stiff peaks form. Do not over beat. Leave 1 cup of whipped cream in mixer bowl. Place the remaining whipped cream into another bowl and refrigerate, to reserve for top layer.
Mix together 1 cup whipped cream, cream cheese and powdered sugar. Spread this mixture over cooled crust. Place in refrigerator.
In a 2-3 quart saucepan mix sugar, cornstarch and salt together, using a wire whisk. Still using whisk, gradually blend in cold water and lemon juice until smooth. Add beaten egg yolks, blending thouroughly. Add butter. Using a silicone spatula, add boiling water gradually, stirring constantly. Gradually bring mixture to a full boil, stirring gently and constantly with spatula over medium to high heat. Reduce heat slightly as mixture begins to thicken. Boil slowly for 1 minute after mixture comes to a boil. Remove from heat and stir in grated peel.
Cool slightly, stirring frequently. Then press plastic wrap onto surface of lemon filling to keep film from forming on surface. Cool until near room temperature.
Slowly pour lemon filling over cream cheese layer. Return dish to refrigerator.
When the entire desert is chilled, spread reserved whipped cream evenly over lemon filling.
You may garnish this dessert with a little bit of ground toasted almonds, and a small amount of grated lemon peel if desired.