Preheat oven to 325 degrees F. Butter a 9 x 9-inch baking dish.
In a large bowl, beat eggs until very frothy and lemon colored. Add sugar, vanilla extract, lemon juice, flour, nutmeg, baking powder, and salt; stir until well combined. Fold in 1 cup toasted pecans and the apples.
Pour batter into the prepared baking dish. Bake 30 to 35 minutes or until the top is brown and crusty; remove from oven.
Serve warm or at room temperature.
To serve, scoop up into serving bowls (keeping crusty part on top) and garnish with whipped cream and chopped pecans.
Makes 8 servings.
* To toast pecans, spread shelled, whole pecans in a shallow pan and toast in a 275 degree F. oven for approximately 20 to 30 minutes.
Huguenot Torte Recipe - Ozark Pudding Recipe: https://whatscookingamerica.net/history/cakes/huguenottorte.htm