2 cups white sugar
1/2 teaspoon lemon zest
2 cups Pecan-based Crumble Pie Crust
1 teaspoon lemon zest
1 teaspoon lemon zest
1 cup fresh orange juice
1 cup distilled white vinegar
1 cup eggs, beaten
2 tablespoons butter
1 cup water
1 teaspoon vanilla extract
2 teaspoons lemon zest
1 cup chopped pecans
In a medium bowl, mix 1/2 cups sugar, lemon zest, lemon zest, lemon zest, orange juice, vinegar, eggs and butter. Stir gently until sugar mixture is thick. Mix lemon zest mixture into lemon zest mixture, then stir in pecans. Chill for at least three hours before serving.
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