Directions:
1. In a saucepan, heat Milk and lemon zest over medium heat until steaming; remove from heat. In a bowl, whisk together 1/2 cup (125 mL) sugar and cornstarch; whisk in eggs. Gradually whisk hot Milk mixture into egg mixture in a thin, steady stream.
2. Return to saucepan; cook over medium heat, whisking constantly, for about 8 min or until thickened to pudding consistency. Transfer to a clean, shallow bowl; stir in lemon juice and vanilla. Place plastic wrap directly on the surface and let cool. Refrigerate until chilled, at least 3 hours or for up to 2 days.
3. In a small skillet over medium heat, toast pecans, stirring constantly with a wooden spoon, for 4 to 7 min or until toasted and fragrant; transfer to a bowl and set aside. Quickly add remaining 2 tbsp (30 mL) sugar and water to pan. Cook, stirring constantly, until sugar is melted and starting to brown. Add 3/4 of the pecans back to skillet; remove from heat and stir until pecans are glazed. Transfer to a baking sheet and spread in a single layer. Let cool. Finely chop the unglazed pecans; sprinkle in bottom of pie crust.
4. Set glazed nuts aside.
5. Up to 8 hours before serving, spread chilled lemon filling in pie crust over chopped pecans, smoothing top. Cover and refrigerate. Just before serving, arrange glazed pecans, rounded side up, on top of filling.