2 egg whites
2 tablespoons lemon juice
2 tablespoons white sugar
1 (8 ounce) package cream cheese, softened
1/2 cup packed light brown sugar
1/2 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon lemon zest
3 tablespoons milk
3 tablespoons butter, melted
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C).
Beat egg whites and lemon juice into cream cheese and brown sugar until foamy. Gradually mix in flour, baking soda and lemon zest until well blended. Fold cream cheese into lemon mixture; pour into crust.
Bake in preheated oven for 45 minutes, or until bubbly and lightly browned. Cool completely. Twist and serve.
In a medium bowl, cream together butter and sugar until light and fluffy. Beat egg whites into sugar mixture, then mix in lemon zest and milk. Beat until light and fluffy. Spread over pie while still warm.
Cut into 1-inch squares. Snip off top and clean handles; refrigerate after standing in for a week or longer. Cut edges of cooling foil if desired.