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
  • Cool Whip


  1. Heat oven to 350 degrees F. Lightly grease 9-inch pie pan.
  2. 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.
  3. Bake at 350 degrees F for 10 minutes.
  4. Meanwhile, in medium bowl, beat eggs. Add 1 cup sugar, 1 tablespoon flour, lemon juice and lemon peel; beat until smooth.
  5. 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.
  6. Before serving, top with Cool Whip.
  7. Store in refrigerator.

Yield: 10 servings

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