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Country Lemon Tart with
Butter Pecan Crust
1 1/4 cups Martha White all-purpose flour
1/3 cup finely chopped pecans
3 tablespoons powdered sugar
1/4 teaspoon salt
1/2 cup butter or margarine, softened
1 large egg yolk
3 large eggs
1 cup sugar
1 tablespoon Martha White all-purpose flour
3 tablespoons lemon juice
1 1/2 teaspoons grated lemon peel
Heat oven to 350 degrees F. Lightly grease 9-inch pie pan.
In large bowl, combine all crust ingredients; mix well with fork. Shape dough into ball. With floured hands, press dough evenly in bottom and up sides of greased pie pan.
Bake at 350 degrees F for 10 minutes.
Meanwhile, in medium bowl, beat eggs. Add 1 cup sugar, 1 tablespoon flour, lemon juice and lemon peel; beat until smooth.
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 for 1 hour or until completely cooled.
Before serving, top with Cool Whip.
Store in refrigerator.
Yield: 10 servings