Country Lemon Tart With Butter Pecan Crust

I really like the crust on this dessert. Sometimes I scrape the filling off to the side and just eat the crust :) Recipe is from Martha White.

• Ready In: 45 mins
• Serves: 10

Ingredients

•  crisco original  nonstick cooking spray

• CRUST

• 1 1⁄4 cups  martha all-purpose white flour
• 1⁄3 cup  finely chopped pecans
• 3  tablespoons powdered sugar
• 1⁄4 teaspoon salt
• 1⁄2 cup butter, softened
• 1  large  egg yolk

• FILLING

• 3  large eggs
• 1  cup sugar
• 1  tablespoon  martha all-purpose white flour
• 3  tablespoons lemon juice
• 1 1⁄2 teaspoons  grated lemon peel
•  powdered sugar

Directions

1. HEAT oven to 350°F Spray 9-inch pie pan lightly with no-stick cooking spray. Combine all crust ingredients in large bowl; mix well with fork. Shape dough into ball. Press dough with floured hands evenly into bottom and up sides of prepared pie pan. Bake 10 minutes while making filling.
2. BEAT eggs in medium bowl. Add 1 cup sugar, 1 tablespoon flour, lemon juice and lemon peel; beat until smooth.
3. REMOVE partially baked crust from oven. Pour filling into crust. Return to oven; bake an additional 20 to 25 minutes or until filling is set. Cool on wire rack 1 hour or until completely cooled. Sprinkle pie lightly with powdered sugar before serving.