Best Lemon Pecan Twist Recipes

Lemon Pecan Pie image

Provided by Trisha Yearwood

Categories dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 10

1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
1/2 cup (1 stick) unsalted butter, melted
1 1/2 teaspoons vanilla extract
2 teaspoons finely grated lemon zest plus 3 tablespoons juice
2 tablespoons milk
2 tablespoons all-purpose flour
1 cup chopped pecans plus 1 cup pecan halves
One store-bought 9-inch deep-dish pie shell, unbaked

Steps:

Preheat the oven to 325 degrees F.
In a large bowl, whisk together the brown sugar, granulated sugar and eggs until incorporated. Stir in the butter, vanilla, lemon zest and juice, milk, flour and 1 cup chopped pecans until combined. Pour the mixture into the unbaked pie shell. Arrange the pecan halves on top of the pie in a circular pattern.
Bake until the crust is golden brown and the filling is set but still a little loose in the center (it will set as it cools), about 55 minutes. Serve warm or at room temperature.

Lemon Pecan Slab Pie image

Provided by Trisha Yearwood

Categories dessert

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 11

Nonstick cooking spray, for the baking sheet
Two 14.1-ounce boxes refrigerated pie crust (4 crusts total)
2 cups firmly packed dark brown sugar
1 cup granulated sugar
4 large eggs
2 sticks (1 cup) unsalted butter, melted
1/4 cup milk
1/4 cup all-purpose flour
4 teaspoons finely grated lemon zest plus 6 tablespoons lemon juice
1 tablespoon vanilla extract
2 cups chopped pecans plus 3 cups pecan halves

Steps:

Preheat the oven to 325 degrees F. Spray a 17-by-12-inch rimmed baking sheet with nonstick cooking spray.
Unroll the pie crusts and place them in the prepared baking sheet. Line them up so they meet in the center of the baking sheet and overlap a bit. Cut the crusts to fit together in a rectangle slightly larger than the baking sheet, pinching the center seams together. Crimp the dough around the edges of the baking sheet and cut off any excess dough around the edges. Chill while preparing the filling.
In a large bowl, whisk together the brown sugar, granulated sugar and eggs until incorporated. Stir in the butter, milk, flour, lemon zest and juice, vanilla and 2 cups chopped pecans until combined.
Pour the mixture into the unbaked pie shell. Arrange the pecan halves on top of the pie. Bake until the crust is golden brown and the filling is set but still a little loose in the center (it will set as it cools), about 50 minutes. Serve warm or at room temperature.

Lemon Pecan Cake image

Provided by Enjolinfam

Categories Dessert

Time 55m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 12

1 cup raw cashews
1/2 cup honey
2 teaspoons egg substitute
1 teaspoon lemon flavoring
1/4 teaspoon salt
1 cup cold water
2 teaspoons baking powder
1 cup unbleached white flour
1/2 cup pecans, chopped
1/4 cup brown sugar
1 tablespoon lemon peel, finely grated
1/4 cup maple syrup

Steps:

Blend first 6 ingredients in blender until smooth.
Pour blended mixture into a large bowl and add flour and baking powder. Mix well.
In a small bowl, mix together brown sugar, pecans and lemon peel.
Pour maple syrup into the bottom of an oiled 8" x 8" cake pan.
Sprinkle pecan mixture over maple syrup. Then spoon cake batter on top of pecans. Bake at 350 degrees F for 30 minutes or until lightly browned.
Turn cake out of pan and let cool.

Nutrition Facts : Calories 319.9, Fat 13, SaturatedFat 2, Sodium 173.9, Carbohydrate 49.7, Fiber 1.7, Sugar 31.2, Protein 5.1

Martha's Pecan Tart image

Provided by Martha Stewart

Yield Makes one 8-by-11-inch tart

Number Of Ingredients 12

Unbaked Pate Brisee for Mushroom-and-Bacon Tart shell
4 large eggs
1 cup packed dark-brown sugar
1/4 cup molasses
1/4 cup light corn syrup
1 teaspoon salt
3 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
Grated zest of 1 lemon or orange
1 1/2 cups chopped pecans
1 1/2 cups pecan halves
Whipped cream, for serving

Steps:

Preheat oven to 375 degrees. Line crust with parchment paper and fill with dried beans or pie weights; transfer to oven. Bake until edges are set and golden, about 15 minutes. Carefully remove paper and beans or weights and continue baking until bottom is dry and golden, about 15 minutes more. Let cool completely in pan on a wire rack. Reduce oven temperature to 325 degrees.
Whisk together eggs in a large bowl. Add brown sugar, molasses, corn syrup, and salt; mix to combine. Stir in butter, vanilla, and zest until thoroughly combined. Add chopped pecans and stir to combine.
Pour filling into tart shell. Neatly arrange pecan halves in rows over filling and transfer to oven. Bake until pastry is lightly browned and filling is set, about 45 minutes. Let cool completely on rack before cutting and serving. Serve with freshly whipped cream.