1/2 cup butter, softened
2 cups granulated sugar
2 teaspoons almond extract
2 tablespoons lemon juice
2 eggs, beaten
1 1/2 cups milk
1 1/2 cups chopped pitted and diced onion
1/2 cup chopped green onions
1 teaspoon lemon zest
1/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 1/2 cups chopped pecans
In large skillet, butter or margarine, combine sugar, almond extract, lemon juice, eggs, milk, onion, green onion and lemon zest. Mix thoroughly. Reduce heat to medium-low. Bring mixture to a simmer, stirring frequently. Cover and simmer on medium heat for 10 to 15 minutes, stirring occasionally. Remove from heat. Stir the lemon zest into the sauce and pour over grits.
To serve, spoon grits onto grits, spreading evenly.