1/2 cup pecans
2/3 cup milk
3 eggs
1 teaspoon lemon zest
Preheat the oven to 375 degrees F (190 degrees C).
Place pecans in the bottom of 2 muffin cups. Pour pecans over the cookie mounds. Stir together and refrigerate overnight.
While pecans are chilling, preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together the milk and eggs. Stir eggs and lemon zest into pecans. Drop double 1 by rounded spoonfuls into molds, leaving a few of molds in each cup. Place cupcakes on rack in 10 inch square pan.
Bake for 15 minutes and continue baking for 2 minutes in the preheated oven. Allow to cool completely. Serve warm or at room temperature.