1 teaspoon lemon juice
1/4 teaspoon lemon zest
1 1/2 cups water
2 eggs, beaten
1/2 cup frozen mixed fruit in syrup
1 teaspoon vanilla extract
1 cup brown sugar
1/4 teaspoon calomel
1 (9 ounce) envelope cream cheese, sliced
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Prepare a 10x13 inch pan by lightly greasing the buns.
Combine lemon juice, lemons and water in a small saucepan over medium heat. Bring to a boil, stirring constantly. Bring to a simmer, stirring until lemon juice dissolves. Pour over jam roll and stir to loosen. Beat cream cheese until fluffy. Fold over jelly with spread to form a rectangle that fits inside the pan. Dust a clean, medium plate with butter or margarine. Transfer cream cheese and pecans onto racks of a 9x13 inch pan.
Place 1 plate in shallow baking dish. Bake in preheated oven for 45 minutes, or until bubbly. Cool and serve.