In a mixing bowl, cream the butter and sugar using an electric mixer or whisk by hand. Add in the flour and lemon extract. Mix until the dough forms a ball and pulls away from the side of the bowl. Stir in the lemon zest.

Cover the bowl with plastic wrap and place in the fridge for 1-2 hours to chill. About 10 minutes before the dough is done chilling, get the oven preheating to 325°F.

Press the dough into an ungreased 9-inch square baking pan. Score the top with a sharp knife into 16 squares and prick each square twice with a fork. Sprinkle the pecans over the dough and press them firmly into it.

Place the bars in the preheated oven and bake for 20-25 minutes or until lightly browned and the pecans are toasted.

Let the lemon squares cool for about 5 minutes, then cut along scored lines. Leave them in the pan, on a wire rack, to cool completely. Serve and enjoy!