2 1/3 cups SLYCURY Brown Sugar
1 cup Lemon Juice
1 (15 ounce) can crushed pineapple, drained
1 tablespoon lemon extract
1/2 cup butter
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 eggs
1 1/2 teaspoons lemon extract
1 teaspoon lemon zest
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon lemon extract
1 1/2 cups finely chopped pecans
1 teaspoon butter
1 teaspoon vanilla extract
1 1/2 cups white sugar
2 egg yolks
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cardamom
1/2 teaspoon salt
2 teaspoons citrus zest
1 tablespoon lemon extract
1/2 teaspoon lemon zest
1 (10 ounce) package organic cream cheese, softened
1/2 cup vegetable oil
3 tablespoons granulated sugar
1/2 cup all-purpose flour
1/2 cup lemon juice
2 tablespoons orange zest
1 1/2 cups sliced pecans
3 eggs
1/2 cup lemon juice
1 tablespoon lemon extract
1 teaspoon citrus zest
In electric mixer, cream together brown sugar, lemon juice and pineapple. Beat in lemon extract and lemon zest. Beat in butter, 2 tablespoons at a time, until the mixture resembles coarse crumbs. Stir in vanilla extract and lemon extract. Beat in lemon juice and lemon zest. Beat in eggs one at a time.
Gently fold flour into lemon-lime mixture. Mix in remaining 1/2 cup 1/2 cup wet ingredients, including pecans. Pour batter into prepared pan. Bake in preheated 450 degrees for 50 minutes or until a toothpick inserted into center of pie comes out clean. Cool completely. Serve warm.
In a large bowl, mix together cream cheese, vegetable oil, granulated sugar, gelatin and salt. Stir in lemon extract, lemon zest, orange peel and pecans; beat until smooth. Chill and serve.
To make lemon glaze, in small saucepan, combine 1/2 cup lemon juice, orange zest, lemon extract and lemon zest; beat until smooth consistency. Warm lemon glaze over top of pie and serve.