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