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2
Spray 9-inch tart pan with removable bottom with cooking spray. Press pie crust in bottom and up side of tart pan. Prick bottom and side with fork. Set aside.
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3
In large bowl, beat eggs and granulated sugar with electric mixer on medium speed. Beat in lemon peel, lemon juice and butter until well mixed. Pour into crust-lined pan.
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Bake 25 minutes. Cool 30 minutes on cooling rack. Refrigerate until serving time. Sprinkle with powdered sugar just before serving. Cover and refrigerate any remaining tart.
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