3 eggs
1 cup butter
1 tablespoon lemon juice
1 teaspoon almond extract
1 cup packed brown sugar
3 tablespoons lemon juice
1 cup evaporated milk
1 cup white sugar
3 tablespoons vegetable oil
1/4 cup lemon zest
1 (9 inch) prepared chocolate cookie crumb crust
1 (8 ounce) package cream cheese, softened
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon lemon zest
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 8 inch square pan.
Beat eggs and butter in small bowl. Stir lemon juice and almond extract into eggs; whisk until well blended. Stir brown sugar and lemon juice into remaining 2 tablespoons lemon juice; mix well.
In a large bowl, cream together sugar, lemon zest, pecans, lemon cream and brown sugar. Stir in egg mixture.
Roll pastry and chill in refrigerator or overnight. Cut into 1/4 inch slices.
Place crust in prepared pan. Pour lemon juice mixture over pastry; cover with top of pie.
Bake in preheated oven for 50 minutes, or until bubbly and golden. Cool on wire rack for at least 1 hour, then chill. Serve warm.