|9 inch unbaked pie crust||1 , refrigerated|
|Sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||3 Tablespoon|
|Finely shredded lemon peel||1⁄2 Teaspoon|
|Lemon juice||3 Tablespoon|
|Coarsely chopped diamond walnuts||1 Cup (16 tbs)|
Flour pie crust according to package directions.
Line 9-inch Flan pan with pie crust, floured side down, pressing out any cracks.
Line crust with heavy-duty foil.
Bake in preheated 375Â°F oven 10 minutes.
Carefully remove foil; bake pastry shell 10 minutes more; set aside.
In medium bowl, combine eggs, sugar, flour, lemon peel and juice; beat at high speed of electric mixer 3 minutes.
Stir in walnuts.
Pour filling into baked pastry shell.
Return tart to oven; bake 12 to 15 minutes more or until set in center.
Cool on wire rack.
Garnish as desired.