Combine the brown sugar and lemon juice in a large frying pan. Cook over low heat, stirring frequently, for 2 minutes or until the sugar has melted. Stir in the wheatgerm and oil and cook, stirring frequently, for 9 minutes or until richly browned.
Stir in the pecans and cook for 1 minute. Cool the mixture to room temperature and transfer to an airtight container. You can store the topping at room temperature for up to 3 days, or freeze for longer storage.
Wholemeal flour contains the grain's bran and its germ, too. The germ is rich in protein, vitamin E and B vitamins, while wheat bran is packed with fibre.