1 9" pastry shell
1 c. broken pecans
2 tsp. flour
1/4 tsp. salt
1 c. sugar
1 c. sour cream
2 eggs, well beaten
1/2 tsp. grated lemon rind

Sprinkle pastry with pecans. Combine flour, salt and sugar in top of double boiler. Add sour cream and cook until slightly thickened. Add eggs; heat. Remove from heat and add lemon rind; then pour mixture over pecans in pastry shell. Place in a 425 degree oven and cook about 10 minutes. Reduce heat to 325 degrees, and bake until filling is firm.