Crumb Crust Lemon Cake

• lemon peel (yellow part only)
• 1/4 c. pecans
• 1 c. brown sugar
• 1 c. flour
• 1/2 c. whole wheat flour
• 1/2 tsp. salt
• 1/2 tsp. ground allspice
• 1/2 c. butter
• 1/2 tsp. baking soda
• 1 egg
• 1/2 c. plain yogurt
• 1 tsp. lemon juice
• 1/2 c. powdered sugar
• 1 tsp. lemon juice
• chopped pecans

1. In food processor bowl, chop 1/4 cup pecans with chopping blade; set aside.
2. With same blade, use on-off motion to process brown sugar and yellow peel from 1/4 of lemon until peel is finely chopped.
3. Add flours, salt and allspice and process until blended. Cut butter into pieces and add to mixture.
4. Process until it forms coarse crumbs.
5. Butter a 9-inch pie plate.
6. Remove 1 cup flour mixture from processor and press into pie plate.
7. To remaining mixture, add egg, soda, yogurt and 1 teaspoon lemon juice; process until blended.
8. Spoon mixture into crust.
9. Bake at 350u0b0 for 30 to 35 minutes until done.

lemon peel, pecans, brown sugar, flour, whole wheat flour, salt, ground allspice, butter, baking soda, egg, plain yogurt, lemon juice, powdered sugar, lemon juice, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=448073 (may not work)