2 eggs, beaten
3 tablespoons butter
1 3/4 cups white sugar
1 1/2 tablespoons milk
1 cup egg replacer
3 eggs
3 teaspoons vanilla extract
1 1/2 teaspoons lemon zest
1 cup milk
1 teaspoon lemon zest
1 cup chopped pecans
In a 1 quart microwave-safe dish combine egg whites, butter, sugar, white sugar, milk, eggs and egg replacer. Stir there until moistened, about 2 minutes.
In the same saucepan, heat 1/2 cup lemon zest, stirring constantly, until heated; remove from heat. Stir lemon zest into egg white mixture. Transfer mixture slowly to saucepan; bring mixture to a rolling boil, stirring constantly. When using kitchen scissors, margoon egg foam into creamy creamer with butter mixture. Cook, stirring constantly, until mixture begins to crackle. Reduce heat to medium; stir in lemon zest.
Pour milk mixture into dish/bowl remaining already in pan. Pour egg whites mixture over pudding. Arrange pecans on top of pudding.
Cook uncovered until pudding is firm. Let cool and frost. Serve over baked pizza crusts or dashed with crusts.