2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup margarine
4 cups milk
6 eggs
2 cups white sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/2 teaspoon lemon zest
1/4 cup lemon zest, divided
2, 2 ounce packages Pecan Pecan Pie Mix
1/8 cup lemon juice
1/2 teaspoon lemon juice
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mix flour, baking powder, baking soda, margarine and milk. Stir with fingers until finely blended. Add eggs, one at a time, mixing well after each. Mix together sugar, lemon zest and lemon zest. Stir in lemon zest. Stir flour mixture into mixture slowly with potato masher or wooden spoon. Pour batter into prepared glass baking dish. Sprinkle remaining lemon juice over hot pie.
Bake in preheated oven for 65 to 90 minutes, or until edges are golden. Cool pie completely before cutting and cutting into squares. Refrigerate remaining pie for several days before serving.
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