2 eggs
1 cup milk
1/2 cup lemon juice
1 teaspoon vanilla extract
1 cup butter
1 cup white sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
1/2 cup vegetable oil
1 (15 ounce) can crushed pineapple with juice
1 pound chopped pecans
1 tablespoon lemon zest
1 cup lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease a 7x9 inch pan.
In a large bowl, whisk together the eggs, milk, lemon juice, vanilla, sugar, flour, baking powder, baking soda and salt until just blended. Mix the butter and sugar together, set aside. In a small bowl, whip cream until stiff peaks form. Fold cream into lemon zest mixture until fully incorporated. Pour milk mixture into prepared pan.
Bake in preheated oven for 25 minutes, or until toothpick inserted in center comes out clean. Let cool completely, and dust with remaining lemon zest.
To serve, remove from oven and brush glaze onto cooled candies. Refrigerate until set, about 8 hours. Slide pecans into serving dish. Sprinkle pecans with lemon zest. Garnish with lemon zest, lemon zest and lemon zest.
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