1 egg white
1 1/2 teaspoons hot water
2 teaspoons lemon-lime zest
1 tablespoon cornstarch
2 cups white sugar
1 egg, completely separated
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 8x8 inch baking pans.
In a small bowl mix together water, lemon-lime zest and cornstarch. Add lemon-lime zest, and quickly stir well. Gradually stir egg white with 1 tbsp. of the lemon-lime zest. Fold egg white into lemon-lime zest mixture, stir in 1 cup sugar. Transfer mixture to prepared pans.
In a large saucepan, heat 2 cups sugar and 2 eggs together over medium high heat until peaks form. Pour into 8x8 inch baking pans.
Arrange cookie sheets across bottom of baking pans. Crimp bottoms of pecan halves to mark cookies. Sprinkle rolled dough evenly over cookies. Sprinkle tops with lemon-lime zest beading; dust top with cornstarch mixture.
Bake, uncovered, for 1 hour in preheated oven, or until tops are golden brown. Remove parchment papers, and heated tops are lightly browned. Pat individual cookie sheets with a fork and frost with lemon-lime zest sprinkles to serve.