-
1
Preheat the oven to 375F.
-
2
Combine flour, 1/2 cup pecans and butter in a medium bowl and mix well.
-
3
Press onto the bottom of an 11 x 8-inch baking dish.
-
4
Bake until lightly browned, about 15 minutes.
-
5
Let stand to cool.
-
6
Place cream cheese in a medium bowl.
-
7
Beat with an electric mixer set at medium speed until fluffy.
-
8
Add confectioners' sugar and beat until mixture is light and fluffy.
-
9
Add 1 cup whipped topping to cream cheese mixture and fold in gently.
-
10
Spread over cooled crust.
-
11
Whisk the eggs, lemon zest and sugar together in a large bowl.
-
12
Whisk in the lemon juice.
-
13
Place the bowl over a water bath and whisk constantly until it thickens.
-
14
It will start to make ribbons.
-
15
In the meantime, soften the gelatin in water.
-
16
Squeeze out excess water and when curd has thickened, add the gelatin to the bowl.
-
17
Using a submersion blender, start mixing the curd and add the small pieces of butter.
-
18
The curd will start to change in color and become lighter.
-
19
Add all the butter and continue to mix till well combined.
-
20
Spread on top of cream cheese layer.
-
21
Top with the remaining whipped topping.
-
22
Sprinkle with remaining pecans.
-
23
Chill, covered, for 1 hour.
-
24
Store any leftovers in the refrigerator.
