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1
Heat oven to 350F.
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2
Place 1 cup flour into bowl; cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs.
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3
Stir in 2 tablespoons water.
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4
Shape mixture into ball.
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5
Divide in half.
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6
Pat each half into 12x3-inch rectangle about 3 inches apart onto ungreased baking sheet.
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7
Set aside.
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8
Combine 1 cup water and 1/2 cup butter in 2-quart saucepan.
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9
Cook over medium heat 6-8 minutes or until mixture comes to a full boil and butter is melted.
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10
Stir in 2 tablespoons lemon juice and lemon zest.
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11
Remove from heat; stir in 1 cup flour.
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12
Reduce heat to low.
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13
Cook, stirring constantly, about 1 minute or until mixture forms a ball.
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14
Remove from heat.
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15
Add eggs, one at a time, beating with whisk or wooden spoon until smooth and glossy.
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16
Spread half of egg mixture over each pastry rectangle.
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17
Bake 50-55 minutes or until surface is crisp and golden.
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18
Cool at least 20 minutes.
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19
(Topping rises during baking and shrinks during cooling, forming custard-like layer.)
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20
Combine powdered sugar, 2 tablespoons butter and 2 tablespoons lemon juice in bowl.
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21
Beat at low speed 1 minute.
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22
Beat at high speed until desired glazing consistency.
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23
Spread glaze over pastry; sprinkle with pecans.
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24
Cut into slices.
