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