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In a mixing bowl, whisk the remaining ingredients together. Pour
the filling over the pecans. Bake until the filling sets, 50 to 60
minutes. Remove from the oven and cool for 30 minutes before
slicing. Cut into individual servings and serve with a drizzle of
Caramel Sauce and sprinkle with confectioners' sugar.
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Combine the sugar, water, and lemon juice in a medium heavy
saucepan and cook over medium-high heat, stirring, until the
sugar dissolves. Let boil without stirring until the mixture
becomes a deep amber color, 2 to 3 minutes, watching closely
so it doesn't burn. Add the cream (be careful; it will bubble up),
whisk to combine, and remove from the heat.
Add 2 tablespoons of the milk, then add up to 2 more
tablespoons, until the desired consistency is reached. Let cool
until just warm before serving. (The sauce will thicken as it
cools.)
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