3/4 cup lemon juice
1/4 cup white sugar
3 eggs
1/2 cup butter
1 cup brown sugar
3 cups pumpkin seeds
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 3/4 cups all-purpose flour
1/2 teaspoon brown sugar for dusting
1/4 teaspoon salt
1 pinch ground nutmeg
3 tablespoons butter
1 tablespoon lemon juice
1/4 cup chopped fresh parsley
2 teaspoons lemon zest
1/4 teaspoon almond extract
3 tablespoons honey
1 tablespoon coffee granules, dissolved (optional)
Preheat oven to 375 degrees F (190 degrees C).
Blend together lemon juice, white sugar and eggs. Stir in butter, brown sugar, pumpkin, nutmeg, vanilla and almond extracts. Mix thoroughly. When the mixture forms a ball, roll it into a pie shape. Stir in flour and brown sugar depending on weather and ingredients. Drop by teaspoonfuls into pie pan. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes solid. Remove from oven, seal jars and allow to cool completely.
In a large sauce pan, heat butter or margarine. Add lemon zest, honey, parsley and lemon zest, mix thoroughly. Make sure pan is heated and warm pot. Add lemon juice and reserve the remaining lemon zest. Pour batter into pie crust.
Bake in preheated oven for 15 minutes. Fry pies in preheated oven for an additional 2 minutes until golden brown. Cool completely. Cut immediately.