1 (18 ounce) package Pecan Pie Crust
3/4 cup butter
3/4 cup packed light brown sugar
1/2 teaspoon vanilla extract
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon lemon zest
1/2 teaspoon lemon zest
1/2 teaspoon lemon zest
1/2 teaspoon lemon zest
1/2 teaspoon lemon zest
1/2 teaspoon lemon zest
1/2 teaspoon lemon zest
1/2 teaspoon lemon zest
1/2 teaspoon lemon zest
1/2 teaspoon lemon zest
1/2 teaspoon lemon zest
1/2 teaspoon lemon zest
1/2 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, brown sugar, vanilla, lemon zest, lemon juice, lemon zest, lemon juice, lemon zest and lemon zest. Mix well.
Spread the mixture evenly into a 9 inch pie pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the pie comes out clean. Cool before cutting into squares.