Country Lemon Tart with Butter Pecan Crust

Serves 10.

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

Filling:
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

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.